So, this is how I do it:
Start with a selection of spare tomatoes,
This is a mix of sungold, marmande, ferline and tumbler. I will dry any tomato but there are meant to be varieties more suited.
I then half or quarter the tomatoes and lay them on the drying racks, some people remove the seeds but I do not bother,
If you use an oven lay them of a metal rack in a baking tray to catch any drips.
I then sprinkle over some mixed herbs and a few twists of Malden sea salt.
Then into the dryer,
And the waiting begins, the smaller fruits are ready in about 6 hours, the larger will take up to 12 hours, I wait until they have lost most of their fluid,
Most of these need a bit longer,
Then they are stored in sterilised jars covered in olive oil,
These are stored in a dark cool place and will keep up to 12 months, if you don’t eat them all in a few weeks as they are very morish on their own or are great in stews and pasta sauces.
We normally aim to make about a dozen jars, the last of last years has just been opened and it is still fine.
HTH
Jerry
