|
Core the Tomato and make an X cut in the base. The cut should not be deep - just enough to cut through the skin. Drop the tomato into the boiling water for about 30 seconds then quickly drop it into the ice water. The skins will easily come off. You now have a decision If you are using Beefsteak style tomatoes just slice them thinly across the tomato (from where the stem used to be down to the base). If you are using regular tomatoes you may wish to remove the pulp and seeds and just use the flesh. In either case I recommend a quick "rinse" in the lemon juice. This is to lower the pH of the tomato (increase the acidity). I recommend this to help prevent the incidence of food borne illness. To dry the tomatoes you can use a regular oven set at approximately 200 F (you will have to monitor this as most ovens are not very accurate at low temperatures). You can use a convection oven again set at 200 F or dehydration setting. This will take several hours (overnight). If you have one you can use a dehydrator. During the drying process you may wish to flip the slices to ensure both sides dry at the same rate. You might want to spray the drying racks with some pan spray (PAM) to prevent them from sticking. The tomatoes are ready when they look almost leaf like. They should be fairly brittle. If they are "leathery" and supple they need to be dried further. Keep the dried tomato in a resealible container in a cool dry place. To use you can rehydrate the dried pieces in Olive oil over night. DO NOT store the slices in oil.
|
||||||||||||||||||||||||||||||
|
|
|
|
|||||||||||||||||||||||||||||
