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marneylou
September 17, 2012
I have been dehydrating all kinds of roma tomatoes from the farmers market and then freeze them flat in ziplock bags. Makes pizza sauce amazing and i also use them as a base for all my pasta sauces etc. Adds so much more flavor than using store bought tomatoes.
Scordo
August 24, 2012
Good post. Our two cents on curing sun dried tomatoes in olive oil is that the home cook should really aim to use "sun dried tomatoes" Dehydrated or baked tomatoes in the oven aren't the same as proper roma, san marzano, or plum tomatoes dried outdoors in the proper conditions.
If you don't live in southern Europe or parts of the southwest here in the US, then our recommendation would be to purchase sun dried tomatoes dried and packaged in Greece, Italy, or Spain.
On the curing sun dried tomatoes in oil thread, the recipe is missing some key ingredients in terms of the traditional method as found in, arguably, the birth place of sun dried tomatoes cured in olive oil ; viz, southern Italy. Our recipe includes dried oregano, and fresh basil leaves. You also missed the packing process which includes layering sun dried tomatoes in the glass container.
The technical line on preserving sun dried tomatoes in olive oil is that you should refrigerate but this will not just destroy the small chance of bacteria but it will also destroy all flavor. So while many food safety authorities advise against preserving tomatoes and garlic in oil due the risk of bacterial contamination and proliferation of spores, especially clostridium botulinum, which could be fatal, we suggest that you become meticulous with cleaning your canning equipment and only use a clean utensil when retrieving the tomatoes (in addition to proper storage).
Vince from http://www.scordo.com
If you don't live in southern Europe or parts of the southwest here in the US, then our recommendation would be to purchase sun dried tomatoes dried and packaged in Greece, Italy, or Spain.
On the curing sun dried tomatoes in oil thread, the recipe is missing some key ingredients in terms of the traditional method as found in, arguably, the birth place of sun dried tomatoes cured in olive oil ; viz, southern Italy. Our recipe includes dried oregano, and fresh basil leaves. You also missed the packing process which includes layering sun dried tomatoes in the glass container.
The technical line on preserving sun dried tomatoes in olive oil is that you should refrigerate but this will not just destroy the small chance of bacteria but it will also destroy all flavor. So while many food safety authorities advise against preserving tomatoes and garlic in oil due the risk of bacterial contamination and proliferation of spores, especially clostridium botulinum, which could be fatal, we suggest that you become meticulous with cleaning your canning equipment and only use a clean utensil when retrieving the tomatoes (in addition to proper storage).
Vince from http://www.scordo.com
Chef L.
August 13, 2012
Cara, and others,
In my research on the topic of canning sun dried tomatoes, I came across a statement that canning in oil should not be attempted as the oil itself covers and assists bacteria in surviving the canning process. Sorry that I cannot quote the exact source, but it is advice I will certainly take to heart. For my money, the best long term non-frozen preservation method is complete drying and then vacuum packaging. Partial reconstitution in a little water, and then immersion into olive oil and viola, you are back in business any time of the year.
In my research on the topic of canning sun dried tomatoes, I came across a statement that canning in oil should not be attempted as the oil itself covers and assists bacteria in surviving the canning process. Sorry that I cannot quote the exact source, but it is advice I will certainly take to heart. For my money, the best long term non-frozen preservation method is complete drying and then vacuum packaging. Partial reconstitution in a little water, and then immersion into olive oil and viola, you are back in business any time of the year.
Cara E.
August 13, 2012
Yes - exactly why I chose the path of refrigeration. I know some people will store in very clean jars, in oil, at room temp. But I was too worried to try.
Kristen M.
August 11, 2012
These are beautiful, Cara -- and I love the idea of getting a head start by salting the tomatoes.
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