Drying paste tomatoes

[Popcorn]

Tried a few last year and over dried them, they remained crunchy but became a nice addition to salads. This year making adjustments to keep the softer. Storing in xtra virgin olive oil and the first round is delicious!

 

[pockets]

Freezing them?

 

[Popcorn]

Freezing them?

No, just drying then submerging in olive oil.

 

[Shag]

I love store bought sun dried tomatoes in oil! I may have to give that a try.

 

[Popcorn]

me to!

 

[Popcorn]

Those Amish paste tomatoes must be 99.2% water! Big pile of large tomatoes didn't quite fill a pint jar once dried.

 

[DoubleRidge]

Those Amish paste tomatoes must be 99.2% water! Big pile of large tomatoes didn't quite fill a pint jar once dried.

But I bet there is some great concentrated flavor!

 

[Popcorn]

But I bet there is some great concentrated flavor!

Indeed!

 

[mike243]

How are you making them safe for the shelf if not freezing?

 

[Popcorn]

The olive oil suspension after drying to 135 degrees is all I have done. I suppose they just haven't lasted long enough for that to be an issue for us. Either that or cooking them has kept us good.
Your question makes me want to make a couple more jars and freeze them to test the results and have more for cooking with

 

[mike243]

A few years ago I got the urge to maybe do some and read that botulism is a problem, wanted to do garlic and some others and decided it wasn't worth it no more than I used flavored oils. Tomatoes ranked up there for flavor and they are pricey when you buy them.