These little flavour-intense dried tomatoes can be used in so many ways! They can be used in salads, eaten as a snack, or finely ground into ‘tomato powder’ which can be used as a flavour enhancer for any meal using a tomato base.
You can rehydrate them in oil before use, to use on a tapas or mezze platter, or to use in cooking, like pizza sauce or in muffins. You can then use the oil in salad dressings.
HERB, SALT + VINEGAR DRIED TOMATOES
MAKES
About 1 cup once fully dried
REQUIRED
- dehydrator, I use a Fowlers Vacola Ultimate Dehydrator
INGREDIENTS
- 500gm of tomatoes, cherry or grape varieties
- 1/2 tsp salt
- 1 tbsp vinegar (white, white wine or red wine, apple cider vinegar)
- 1/4 tsp garlic infused olive oil (or use 1 small clove of crushed garlic)
- 2 to 3 tbsp finely chopped fresh herbs (sage, basil, thyme, oregano)
METHOD
- Into a mixing bowl put the fine salt, vinegar, garlic infused olive oil (or 1 small clove of garlic, crushed, if you do not require a Low FODMAP version) and the chopped fresh herbs.
- Stir to combine and dissolve salt.
- Cut the cherry or grape tomatoes in half. Toss in the bowl with the other ingredients until coated.
- Place on a dehydrator tray (I use a ‘fruit leather’ tray, or a Clean-a-Screen cover on my trays) and dehydrate on the Fruit/ Vege setting for 12 to 14 hours, up to 24 hours (depending on the size of your tomato slices/ pieces) until fully dry.
- Can be stored in an airtight container in the pantry, or a ziplock bag or container in the freezer.
- If doing ‘semi’ dried, check to see if they have reached the consistency you like, then eat or store in the fridge to eat within the next few days.
NOTES
- Please read this article from CSIRO on safety when preserving vegetables in oil, if you are thinking about submerging dried tomatoes under oil before storing.
