Autumn's Delight: Dried Tomatoes Recipe

Introduction

Autumn is a season full of color, where every deciduous forest transforms into a painter’s masterpiece. Burgundy hues seamlessly blend into pale reds, which then shift to bright yellows. As another cycle of life draws to a close, it’s a perfect time to reflect on the year’s achievements and savor the season’s gifts.

Autumn not only brings visual beauty but also a bounty of flavors. Among the many delicious fruits, vegetables, and berries that autumn offers, tomatoes—known as "tomates" in French—stand out.

I remember watching an episode of a famous chef who used sun-dried tomatoes soaked in olive oil. This was a revelation on my culinary map! Until then, tomatoes were either fresh, salted, or cooked (grilled, in soup, or satay). But sun-dried tomatoes? This meant they could be stored for ages and used in pizzas, soups, satays, hot and cold salads—basically, anywhere your imagination leads!

While you can buy sun-dried tomatoes in stores, it can be quite expensive, and you don’t control the seasoning process. You might want to add more basil, garlic, pepper, and rosemary, or create various flavor profiles.

You can dry tomatoes using either simple dehydrators or an oven. With dehydrators, it’s straightforward: slice, arrange, turn on, and let them dry.

Ingredients and Method

1. Ingredients:

   • 1 kg cherry tomatoes
   • Salt (to taste)
   • Spices of your choice (basil, garlic, pepper, rosemary, etc.)
   • Olive oil

2. Preparation:

   • Wash the cherry tomatoes thoroughly and cut them in half. I prefer cherry tomatoes because they have a slight sweetness. I usually dry several types of tomatoes, each offering its unique flavor.
   • Place the halved tomatoes on a parchment-lined baking sheet. Sprinkle with salt to help draw out moisture more quickly and for added flavor. Don’t overdo it—just a pinch of salt to taste. Add spices after drying for a more robust aroma.

3. Drying:

   • Place the baking sheet in the oven and set the lowest possible temperature. For electric ovens, this is 40-50°C (122-140°F); for gas ovens, use the lowest setting. Keep the oven door slightly ajar and use convection if available. Dry for 5-6 hours, but monitor closely to avoid burning.
   • The tomatoes should have a slight softness and minimal moisture, similar to candied fruits. Be careful not to over-dry them and turn them into paprika!

4. Storage:

   • Store the dried tomatoes in small jars. Avoid refrigeration as it can negatively affect their flavor due to the presence of various odors, which the oil tends to absorb. Plan to use the jar within 2 to 3 refills.
   • Before placing the tomatoes in jars, season them with your favorite spices—rosemary, basil, garlic, Provence herbs, or Italian herbs. Feel free to experiment!

5. Final Steps:

   • Pack the dried tomatoes tightly into the jars. Heat olive oil to 60-70°C (140-158°F) and pour it over the tomatoes. Allow them to sit so any air bubbles escape, then seal the jars. I let them sit at room temperature for 3 days before moving them to the fridge.

Conclusion

In winter, you can use these sun-dried tomatoes in a variety of dishes, especially in pizzas and warm salads. Enjoy the flavors of autumn all year round!