Dried Tomato in Oil

Dried Tomato in Oil

Dried tomato in oil without any preservatives or colorants. Natural product dehydrated in the sun.

Ingredients: Dried tomato, sunflower oil, wine vinegar, salt, citric acid, spices (oregano, basil, black pepper, bay leaf, thyme, and garlic)

Allergens: Allergen-free and GMO-free product

Dehydration

To dehydrate tomatoes in the sun, we place them cut in half, with the seeds facing up on a metal grid. On the cut tomatoes, we sprinkle natural salt and cover with a gauze to prevent bugs from getting in. I have seen tomatoes dried on stone, although I prefer the mesh; I must admit they also turn out well.

The tomatoes must be in direct sunlight. If possible, we will protect them at night to prevent them from absorbing moisture. If they are small, they will be dehydrated in about 5 days, and if they are very large, it will take 7 to 9 days. The time is indicative, as it depends on various factors such as temperature, hours of sunlight, humidity, size of the tomatoes, etc. The important thing is that when we touch them, they are dry.

Since the tomato has a large amount of water (around 94%), it significantly reduces its weight; therefore, we will need about 14 kilos of fresh tomatoes to obtain 1 kilo of dehydrated tomatoes.

Usage

Allow us to give you some tips to enhance the flavor of your dishes with our preserves:

- EXTREMADURAN GAZPACHO, which uses meat from pepper or ñora and dried tomato that gives it a special flavor.

- BROTHY RICE WITH LOBSTER. The choricero pepper and ñoras will give your rice an intense flavor.

- ROMESCO SAUCE FOR CALÇOTS, where the meat of ñora enhances the flavor of the other added vegetables.

- COD RIOJANA STYLE. Topped with some blanched dried peppers at the end... spectacular.

- KAKIAGE OR TEMPURA OF SHRIMP, LEEK, AND RIOJAN CHILIES. Cut the Riojan chilies in half lengthwise, add some leek with the shrimp, and you'll see.

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