Sun Dried Tomato's

The term Sun Dried is nice on the jar's in the Italian market but do you really think there are thousands and thousands of tomato getting a tan any where ? Me I think Not !
I have done yet again allot of research on this subject, I have a few book on the subject of dehydrating and I still did get more information off the web.

I checked my dehydrating Bible and it did give me some information but the best site I found was Food52 it was simple, and informative.




The Bible gave me directions also
but some times I want just a bit more.








So lets get started. Roma tomato's are the best to dry because they have less water content. After all we want flavor not water. It is the same as when you compare a store bought tomato to your own home grown. The store bought are like water tasteless and the garden are full of flavor.

Little leftover's from the garden

Alright let us get started clean you tomato's.  I slices them into 1/4 inch slices. No need to peel or pit just cut them. All the other tomato's have way to much water to dry. The Roma have a meaty center which makes a wonderful taste.
I found myself eating them right out of the dehydrator.

This is why I love the Internet the pictures.

The next step is to take your tomato slices and put them on a clean non linty towel on top of a cutting board. Salt your slices. Use the amount of salt you would be comfortable eating. Just like a usual meal. Now put another towel on top of your slices and top that with another cutting board. I know many of us do not have two cutting boards so use something like that . Maybe you have a big book. You can always wrap it so it does not get tomato smell.

Let your tomato sandwich sit for about 20 minutes let the moisture get pulled out.









 Notice your tomatoes are not all shiny and wet. Great Job!








Now remove the stuff and place your tomatoes on the racks of your dehydrator.









If you are using your oven make sure you have a rack on a cookie sheet. This way they do not soak in the moisture and the air circulates all around the little darlings.

Day two

And here is the final day

I have put mine into seal saver bags and to be honest they dried out to be enough for maybe a meal.

Tomato Dirt has a nice post but way to may advertiser's in my way. Seasonal Chef was great it had post from everything drying to storage and all in a neat format . Food 52 was the place that showed me what I like easy no peeling, no seeding cut and dry thank you very much

Tomato Jam/Spread

   
This Sicilian Tomato Jam is wonderful ! 

Make sure you have two hours for the simmer thing. It does take time. This little wonder came from the batch of little tinny weenie tomato's Pa brought home. So cute and trust me I am NOT a tomato peeler. I like thick rich Jams and thus with peels and seeds' do not bother real foodies. Besides most of the natural nutrients are in the jam, sauces and dehydrated tomato's I use.

Ingredients

16 cups of chopped cherry tomatoes
Lemon zest and juice from one lemon
1 cup apple cider vinegar
1 tablespoon ground cumin
½ teaspoon ground cinnamon
2 teaspoons ginger powder
1 cup brown sugar
1 tablespoons of red pepper flakes or 1/4 teaspoon of cayenne powder. **Optional ingredient
I like a little bite. Use half if you are sensitive to the heat/spicy taste.


** Do not worry about peeling these little guy's when you are cooking the skins fall off and I pick them our with tongs. (No big thing good jam is time consuming) Many of the peels will  also will dissipate while cooking. 

Take your cherries and slice them in half.
I sliced most but did leave about 20 whole. 

Add your vinegar and lemon liquid and zest to the pot and bring it to a slow simmer . I take my time with this and it was worth every pain staking minute.  Watch it closely so you do not brown the tomatoes. 

Notice in the picture I use a potato smasher to separate the tomato's from their skin. 

Stir, stir and stir some more

Once you have a mild simmer add your other ingredients and let this simmer for at least 2 hours. Stir occasionally. This gives the tomato's time to dissipate and the ingredient's to enjoy each other.

I realize this seems a bit extreme but I have found with all my jam they need to get to the right temperature when cooking t0 get the gel you want.  Get your rolling boil to 223/224 and stir. This will take a while but no pectin needed when doing this simple yet long step.

Once your jam has finished it's simmer you can ladle into clean jar leaving 1/2" head space. Wipe the jars clean secure the lids and water-bath for 15 minutes.











This is the most delicious thing I have eaten today on a several cracker's with some cheese.

This jam was and is still is a winner!

I am going out to the farm to pick as many tomato's as I can.

Enjoy !

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.

Canning Marinara Sauce

                  Canning your own Marinara sauce has never been easier. 
This is a no fuss , no peel just cook and can recipe.

Tomatoes 145 pounds and first a big thank you to Ms. Independence who helped pick them all here is the rest of that story.

I read and read and read so many stories about canning tomatoes and just dreaded it .....all the peeling- seeding- then on Sunday like a miracle from god I found this site Grow it Cook it Can it...yupperz  a no fuss no muss canning recipe for the canner who just wants old school Marinara Sauce.

No offense to the others but come on peel and seed 145 pounds of tomatoes not this girl. I would rather give birth to triplets. But I do get it if you do that. I do believe my Mother-in-love would have a heart attack if I were to peel and seed the tomato. I can hear her now rattling off in Italian yada yada yaaaaaa

 Ok set up your assembly line you need

Large pot
Some chopped garlic.
Springs of oregano
White Onion chopped
Granulated sugar cuts the acid taste

Lemon juice  
Salt and Pepper to taste

Assembly line

Wash your tomatoes. I just chop off the tops or core them then cut the tomatoes into quarters and pop it in the pot seeds and skins .  Do get the bruises or icky part off but I know you have perfect tomatoes like me.

In the pot I put a bit of olive oil and some chopped garlic and some springs of oregano that is all I use. I do realize that there is no measurement on the ingredients. The reason is that I do 50 to 150 pounds at a time and it is measured by taste. The only exact is the lemon to get the right acidic level.

 kitchen...assembly line...cut..simmer..squish

My assembly line for five day's 

I think that salt and pepper are a to taste additive for later but you can add what seasonings you enjoy go ahead tweek it.

Now you just simmer the tomatoes for a few hours mine simmered for 6+ hours. After about 2 hours I took my immersion blender and stuck it in to break up the skins. Cook it until it is to the thickness you want. The skins cook down.




This sauce I have to tell you tastes great I will look forward to making recipes for Heavy Metal cooking site. Do you think those ole' Italian mama's seeded and peeled back in the day....I think no. Just a reminder.

See the bit's of garlic

Ah Boone don zah......lol

To can the sauce: Add 1 tbs. of lemon juice to pint jars and  2 tbs. of lemon juice to quart jars. This is a must if you are water bathing. Pressure cookers sometimes need some acid-if-a-cation also go here for the safe answer. Fill the jars with hot tomato sauce using 1/2″ head space. Process in a boiling water canner.  Pints get 40 minutes and quarts get 50 minutes. Lemon juice is is a must if you use the boiling water method)

All done