Anyone have recipe for dehydrated tomatoes

[allenwrench]

I slice my toms about 1/4 inch thick and dry em. But wonder if I should be spicing them up? Anyone have recipe for dehydrated toms?

Thanks

[Emerald]

You can sprinkle with any herb that you like and I put just a sprinkle of good seasalt on mine too.. now I know that some recipes that I found online even sprinkles some good olive oil on too. I have an aerosol oil sprayer that I got at the fancy food store. you put your oil in to a certain line and then you pump the cap and it puts pressure in and then you get a nice fine spray! and you can reuse it and reuse it and reuse it-- I have had one for years and it has paid for itself many times over (first one cost $6 and the second one cost $10) if you buy the spray oil it is almost $3 a can now.
I just pureed my tomatoes with celery and onion, and green pepper, added garlic salt and just a hint of black pepper- and it is drying right now--it looks just like fruit leather-- when I get it crispy dry, I am going to grind it and use it as a powdered bullion, as making balls of the partly dry puree didn't work too well. And If I make another batch I will flavor it with my pizza seasoning and dry/grind it for nice hot popcorn flavoring, sprinkle a bit on hot popcorn with a bit of good parm. cheese and yummy!

[countrygma]

I buy a sun dried tomato that is stored in olive oil. It is delicious and I love it for marinera sauce. Do you think the tomatoes are dried first and then canned in the olive oil or what?


You can sprinkle with any herb that you like and I put just a sprinkle of good seasalt on mine too.. now I know that some recipes that I found online even sprinkles some good olive oil on too. I have an areosol oil sprayer that I got at the fancy food store. you put your oil in to a certain line and then you pump the cap and it puts pressure in and they you get a nice fine spray! and you can reuse it and reuse it and reuse it-- I have had one for years and it has paid for itself many times over (first one cost $6 and the second one cost $10) if you buy the spray oil it is almost $3 a can now.
I just pureed my tomatoes with celery and onion, and green pepper, added garlic salt and just a hint of black pepper- and it is drying right now--it looks just like fruit leather-- when I get it crispy dry, I am going to grind it and use it as a powdered bullion, as making balls of the partly dry puree didn't work too well. And If I make another batch I will flavor it with my pizza seasoning and dry/grind it for nice hot popcorn flavoring, sprinkle abit on hot popcorn with a bit of good parm. cheese and yummy!

[Emerald]

I saw on a tv cooking show(possibly Lidya's italty) They were slicing and putting the tomatoes right out in the sun, and then they packed them in olive oil and just alone in jars. So I think that they sun dry them and then put them in oil. But if you do it at home, no garlic in the oil= can be poisonous.

[countrygma]

I saw on a tv cooking show(possibly Lidya's italty) They were slicing and putting the tomatoes right out in the sun, and then they packed them in olive oil and just alone in jars. So I think that they sun dry them and then put them in oil. But if you do it at home, no garlic in the oil= can be poisonous.

Ok..thanks for the tips.. I had no idea garlic in the oil would be poisonous. I wonder what kind of reaction causes that?

[Maternut]

I used to make oven dried tomatoes at a restaurant few years ago, we would slice up a bunch, 1/4-3/8 inch thick pack them tightly in a container and then add balsamic vinegar to cover and marinate over night. We could get three to four marinades out of a batch of vinegar and then we would make a great tomato balsamic vinaigrette out of the remaining marinade.

Then we would just dry the tomatoes out in a low heat oven until dry and pliable.

[Maternut]

I saw on a tv cooking show(possibly Lidya's italty) They were slicing and putting the tomatoes right out in the sun, and then they packed them in olive oil and just alone in jars. So I think that they sun dry them and then put them in oil. But if you do it at home, no garlic in the oil= can be poisonous.

Botulism is the concern due to the fact that it needs no oxygen to survive, if making garlic oil at home it is recommended to put oil and chopped garlic in a pan that is cold and slowly raise the heat until the garlic is cooked out in the oil, then you can have garlic oil and have no worries about contamination.

[Emerald]

Botulism is the concern due to the fact that it needs no oxygen to survive, if making garlic oil at home it is recommended to put oil and chopped garlic in a pan that is cold and slowly raise the heat until the garlic is cooked out in the oil, then you can have garlic oil and have no worries about contamination.

Thanks for the info, I always wondered how they made good garlic infused oil without killing someone. But I do know that tomatoes in oil doesn't have that problem-- just something about the garlic.

[FiberFlinger]

Thanks for the info, I always wondered how they made good garlic infused oil without killing someone. But I do know that tomatoes in oil doesn't have that problem-- just something about the garlic.

Sorry, its not just the garlic. It is vegetation period. There was a warning in one of my books below a mixture of lemon and olive oil. Plus the heat does kill the healing aspect of the garlic and makes the olive oil virtually "hydrogenated. That is what the work hydrogenated mean, heated then cooled. To maintain the curative aspects of the garlic it should always be eaten fresh raw within 15 minutes after opening the parchment. Otherwise in this, cooking it is only for flavor and there is not any or little medicinal value.

[Emerald]

I never put stuff in oil to keep it- I have been too worried about the botulizim - I just peel them when I need them and give them the squash and the lite chop and into the food. Now I love to cook with olive oil- it is too expensive to use in making the dried tomato/packed in oil.

[countrygma]

I never put stuff in oil to keep it- I have been too worried about the botulizim - I just peel them when I need them and give them the squash and the lite chop and into the food. Now I love to cook with olive oil- it is too expensive to use in making the dried tomato/packed in oil.

I only cook with coconut oil. I have read that using olive oil for cooking makes it hydrogenated and so it loses it's health aspects and becomes artery clogging just like other hydrogenated oils.

Coconut oil gives a great flavor to anything cooked in it. :)

[Emerald]

I only cook with coconut oil. I have read that using olive oil for cooking makes it hydrogenated and so it loses it's health aspects and becomes artery clogging just like other hydrogenated oils.

Coconut oil gives a great flavor to anything cooked in it. :)

I have been using more coconut oil as of late-- I love the texture it gives stuff. very dry frying-- doesn't make stuff greasy-- I even used just a bit the other day to make grilled cheese instead of butter as I was out of butter-- didn't even miss the butter:eek: But tell no one!!:D

[countrygma]

I have been using more coconut oil as of late-- I love the texture it gives stuff. very dry frying-- doesn't make stuff greasy-- I even used just a bit the other day to make grilled cheese instead of butter as I was out of butter-- didn't even miss the butter:eek: But tell no one!!:D

LOL.. I wouldn't tell a soul. But actually, what you are doing is a very healthy thing, not that I think butter is bad for you, because I don't, .. but coconut oil is very helpful for some people who have thyroid issues. When I was working on getting my weight down, I used to put a dollop of coconut oil in my coffee in the morning. It was actually very good. And I like it on toast also. ;)

[Maternut]

I only cook with coconut oil. I have read that using olive oil for cooking makes it hydrogenated and so it loses it's health aspects and becomes artery clogging just like other hydrogenated oils.

Coconut oil gives a great flavor to anything cooked in it. :)

Try reading up on the process of hydrogenation here. (http://en.wikipedia.org/wiki/Hydrogenation)

Simply heating the oil will not make it hydrogenated. Hydrogenization is complex process that changes the makeup of the oil from liquid to solid or semi solid.

C\P
Trans-fatty acid, also known as trans-fat, is formed when hydrogen is added to vegetable oil in order to change the liquid oil into a solid at room temperature. This process is known as hydrogenation, which also transforms the unsaturated fats of the liquid oils into saturated fat. Like saturated fat, trans-fat may raise blood cholesterol levels and increase the risk of heart related diseases. Many shortenings, margarine, and commercially baked goods are high in trans-fatty acids.


Just by heating the oil for cooking does not add hydrogen.

[lorac]

My DAD used to preserve garlic in olive oil....FIRST the garlic must be peeled, and soaked in vinegar for several days, then It can be safely stored in olive oil. :)

[allenwrench]

Botulism is the concern due to the fact that it needs no oxygen to survive, if making garlic oil at home it is recommended to put oil and chopped garlic in a pan that is cold and slowly raise the heat until the garlic is cooked out in the oil, then you can have garlic oil and have no worries about contamination.


What about running garlic through a press and then straining it out of the oil once it infused it?

[Maternut]

running it through the press would be just fine, just needs to be cooked/brined to kill off any unwanted bacteria/spores. You could however peel, oil and roast it then press it and add to oil for a roasted garlic oil. But as far as preserving fresh garlic in oil it is not recommended.