Time is ripe: these ‘sun-dried’ tomatoes are flavour bombs

These tomatoes will brighten up any dish, from pasta to tomato salads or with ricotta on toast.

Alex Elliott-Howery’s Oven-Dried Preserved Tomatoes. Picture: Alan Benson

These preserved tomatoes are excellent thinly sliced through pasta, in tomato salads or with ricotta and pepper on toast.

Oven-Dried Preserved Tomatoes

Preparation time: 20 mins, plus at least 7 hours drying, plus 20 mins sterilising

Storage: up to 6 months

Makes: 3 x 300ml (10½ fl oz/1¼ cup) jars

INGREDIENTS

• 2kg (4lb 8 oz) tomatoes
• 2 tsp salt
• 375ml (13 fl oz/1½ cups) white wine vinegar
• 185ml (6 fl oz/¾ cup) water
• 75g (2½ oz/⅓ cup) caster (superfine) sugar
• flavourings, such as peeled garlic, black peppercorns, thyme, oregano sprigs, basil stems (optional)
• 170ml (5½ fl oz/⅔ cup) olive oil or vegetable oil, or extra to fill jars

METHOD

1. Preheat your oven to its lowest setting. We set ours to 65°C (150°F), but most domestic ovens can only go as low as 100°C (210°F). You can also use a dehydrator if you have one.
2. Cut your tomatoes in halves or quarters, depending on their size. Lay them on a baking tray lined with baking paper. Sprinkle with the salt and put them in the oven.
3. For ovens set to 100°C (210°F), the tomatoes can take 7–9 hours to dry. For ovens set to 65°C (150°F), the tomatoes can take 10–12 hours to dry. You want your tomatoes to be mostly dried, but still maintain some plumpness. If your oven feels too hot, you can wedge the door open with a wooden spoon to increase the airflow. (If using a dehydrator, refer to the manufacturer’s instructions for advice.) When the tomatoes have finished drying, leave to cool completely.

Alex Elliott-Howery. Picture: Alan Benson

Pocket Pickler by Alex Elliott-Howery.

STERILISE YOUR JARS AND LIDS

1. Make your brine by combining the vinegar, water and sugar in a small, non-reactive saucepan. Place over low heat and stir to dissolve the sugar. Bring to simmering point, then turn off the heat.
2. When the jars are cool enough to handle, add any flavourings you wish to use, such as 1 garlic clove, 4 peppercorns and 1 thyme sprig. Using small clean tongs or clean hands, carefully pack the dried tomatoes into the jars. Pour the hot brine over the tomatoes, filling each jar only three-quarters of the way up.
3. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butterknife or chopstick around the inside of the jars to release any hidden air pockets. Fill each jar with oil, leaving a 5mm (¼ inch) gap at the top. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately.
4. Store in a cool, dark place for up to 6 months. Once opened, refrigerate and use within 3 months.

STERILISING JARS AND BOTTLES

1. To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110°C (225°F) and, once it has reached temperature, leave the jars in the oven for about 10–15 mins, or until completely dry, then remove them carefully.
2. For hot packing, pour the hot chutney straight into the hot jars; for cold packing, let the jars cool before adding your pickles or preserves.
3. To sterilise the lids, place them in a large saucepan of boiling water for 5 mins, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using.

Images and text from Pocket Pickler by Alex Elliott-Howery, photography by Alan Benson. Murdoch Books RRP $29.99.