Dried tomato recipe

[charline]

I cant find the good tomato recipe for drying.
I just remember it is with red wine.
Anyone can help?

[Salsacharley]

Here's a reference by Brokenbar to using wine in drying. She has posted recipes several places. Check post 12 on this thread:

http://www.tomatoville.com/showthrea...nbar+dehydrate

[Father'sDaughter]

Brokenbar's (Mary's) recipe is in post #9 here - http://www.tomatoville.com/showthread.php?t=20850

I miss her posts. I hope she's still enjoying her world travels and Mexico garden.

[charline]

Thank you very much !

[clkeiper]

what does soaking them in wine do?

[clkeiper]

Well, I started a batch of dried tomatoes not with the wine, just garlic, pepper and salt. ooohhhhhh, they aren't even finished and I am sneaking them off the tray before they are dry. they taste like a slice of pizza without the crust.

[Father'sDaughter]

I think the wine is a just a marinade. I made the recipe once and they were very good, but I'm used to plain dried tomatoes that just taste like tomatoes, so now I just lightly salt and dry them.

What type of wine are you going to use, Charline?

Please post about your results!

[salix]

I think the wine was used to acidify the tomatoes prior to storing in oil...

Ah, as an alternative to the vinegar dip? I guess I should read the links but I had seen her recipe a couple of times over the years and didn't re-visit this post.

We just got a dehydrator and I'm ready to experiment. I think Brokenbar used Merlot but I would guess as with most recipes you should use what you like the taste of! But like Father's Daughter I will probably end up back at the beginning, eventually, with salt or nothing added.

Thanks for the the links too, SC & FD!

[Father'sDaughter]

Originally Posted by salix

I think the wine was used to acidify the tomatoes prior to storing in oil...

That's what I thought too, but Mary didn't appear to be storing them in oil. She said she only put them in oil two weeks ahead of time if selling them that way, and then stored them in the refrigerator. She also stressed the need to dip them in vinegar right before putting them in the oil. That's why I was thinking the wine soak was more of a flavoring step...????

[oakley]

I've not tried the wine treatment, maybe this year. I usually use AC vinegar soak and
toss with a bit of homemade sweet/hot paprika. Before dehydrating.
I've also been trying to catch them at the leather/chewy stage, then freezing.
Never been fan of the purchased hard oil soaked ones at high cost.

I still have plenty of tomato powder from last year so I'll try some new ideas this year.

The only thing I've dehydrated this year was rhubarb, first time. Fantastic.
Set timer and caught it in the soft/leather stage. Tossed in sweet paprika and lemon.
(most went into a granola batch). Froze the rest.

Looks like I'll get another round of rhubarb this year...happens every few years with cool
August.

You can go all the way with crisp thin slices. Or do a batch and collect the half-way stage
where they are still soft but concentrated. Flat-pack in a qrt zip-lock or food saver,
take out and break of a bit for soups or pizza.

Oh, man. Now I'm going to have to look at growing rhubarb again. I had put it off to have more room for 'more useful' crops. But Dad used to grow it and what you just described sure sounds yummy!

[clkeiper]

I am started on my second flat of tomatoes. the easiest way to slice them evenly was the jerky slicing try. great alternative use for a tool that is rarely used.