"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Thread Tools Display Modes
Old 09-12-2006, 05:07 PM   #1
Senior Cook
goodgiver's Avatar
Join Date: Sep 2004
Location: USA,Pennsylvania
Posts: 336
Send a message via Yahoo to goodgiver
Drying plum tomatoes

Can anyone tell me how to dry plum tomatoes in the oven of my stove for future use this winter?


At my age Happy Hour means a nap in the afternoon
goodgiver is offline   Reply With Quote
Old 09-12-2006, 05:28 PM   #2
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
Not exactly dried but more like what you get as "sun dried". You need to store them in the freezer.
But, take Roma/plum tomatoes and split lengthwise. Dip the cut side in olive oil and turn cut side up on a baking sheet. Sprinkle with basil if you want. Bake at almost any one of a number of temps.
250* for 3-4 hours.
300* for 2-3 hours.
425* for 1 hour--but watch them.
I put them in bags or plastic containers and freeze. If there is any sort of browned bits on the baking sheet remove it with the smallest amount of water and add. Can also toss with a little olive oil and freeze.

Gretchen is offline   Reply With Quote
Old 09-12-2006, 05:34 PM   #3
Chef Extraordinaire
pdswife's Avatar
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I do the same thing... only I add
a little salt, oregano, parsley and garlic powder to my tomatoes along with the olive oil and leave out the basil. You can you any spices that you want...or none at all.

( I use 250 for 3-4 hours...some times a little longer)
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 09-12-2006, 09:37 PM   #4
Sous Chef
cliveb's Avatar
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Sorry I have to disagree on this one. I've just made 30 kgs of dried tomatoes in the oven. Firstly, you must make sure they're unblemished tomatoes - any imperfections will affect the final flavour and might cause mould. Wash them, slice them in half lengthwise. Place on a baking sheet and sprinkle liberally with sea salt (you can always wash off the excess salt later if you wish). Bake at 225º for about 8 hours. Your tomatoes will wrinkle and turn a darker shade of red. Turn off the oven and remove the dried tomatoes. Plonk them into a brown paper bag. That is how to store them. I've been doing so for over 10 years in a tropical climate. NO problems. There is absolutely no need to keep them in the fridge; in fact, I've just bought 6 kgs of imported Italian sundried tomatoes which are sold in large plastic bags.
cliveb is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:38 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.