Naturally Dried Tomatoes
Dried tomatoes are ripe tomatoes that have undergone a drying process, losing their natural moisture.
The drying method is 100% natural using the sun.
As a result, the flavor of the tomato is intensified.
Dehydration
To dehydrate tomatoes in the sun, we place them cut in half, with the seeds facing up on a metal rack. On the cut tomatoes, we sprinkle natural salt and cover them 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 during the 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 of the environment, 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 dried tomatoes.
Usage
Once the tomatoes are dry, we have several options for storing them:
- We can make exquisite preserves of dried tomatoes in oil,
- We can also leave them as they are, inside cloth bags in a dry place or in well-sealed glass jars, and use them for our stews;
- Another option is to make tomato powder. In a grinder, we crush them until we obtain the powder that we will use as a seasoning wherever we want a concentrated tomato flavor, such as on toast with oil, breads, salads, cheese, creams, etc.
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