Aunt Gorilla's Sun Dried Tomatoes
My sister-in-law (lovingly called Aunt Gorilla) brings these to every family gathering and serves them with fresh bagettes or garlic crostini. I have spiced them up with crushed red pepper and lots of oregano.
My sister-in-law (lovingly called Aunt Gorilla) brings these to every family gathering and serves them with fresh bagettes or garlic crostini. I have spiced them up with crushed red pepper and lots of oregano.
- Carbohydrate 105.62884 g
- Cholesterol 0 mg
- Fat 5.38904 g
- Fiber 32.3620012817383 g
- Protein 23.6982 g
- Saturated Fat 0.75656 g
- Serving Size 1 1 pint (2688g)
- Sodium 134.576 mg
- Sugar 73.2668387182617 g
- Trans Fat 1.5596 g
- Calories 485 calories
Step-by-step
- Slice the Roma tomatoes length-wise. Also make a slit on the outside skin to aid in the drying. You can seed the tomatoes or not. I don't because I think the seeds add to the flavor. Sprinkle with salt (and pepper if you like them spicy).
- Place the tomatoes at least an inch apart on racks. In the oven, set the temp. between 170 to 200 degrees F. or in the dehydrator at 145 degrees.
- Cook the tomatoes until they are dry and "leathery", not crispy. 8 to 10 hours.
- In the bottom of a pint jar add crushed red pepper and oregano to taste. Add the dried tomatoes and cover with olive oil.
- I think they will keep for a while but just to be safe refrigerate. To eat bring to room temp.
Commercial jarred tomatoes are frequently treated with sulfur dioxide or packed in generic seed oils, muting their natural acidity. Starting with fresh Roma tomatoes allows control over the final moisture content, producing a leathery texture rather than a brittle chip. Slicing each fruit lengthwise and scoring the outer skin accelerates the dehydration process by maximizing surface area exposure.
Dehydrating six pounds of fruit requires careful temperature management. Operating an oven between 170 and 200 degrees Fahrenheit, or utilizing a dehydrator at 145 degrees Fahrenheit, forces moisture out slowly without scorching the natural sugars. Spacing the slices at least one inch apart on wire racks ensures adequate airflow across every piece during the eight to ten hour drying window.
Submerging the finished fruit in virgin olive oil creates an anaerobic seal, though refrigeration remains necessary for safe storage. Bringing the jar to room temperature before serving loosens the congealed fat and restores the aromatic qualities of the oregano and crushed red pepper. Leftover infused oil can subsequently be repurposed for vinaigrettes or pan-frying bread.
