All Dried Up

Earlier this week the grocery store had a small jar of sun-dried tomatoes packed in olive oil for about six bucks. Not only did I not want the oil-packed version, neither did I want to pay such a high price for such a small container, so I decided to make my own. (Besides, after a little research on the web, I discovered that more than 90 percent of the "sun-dried" tomatoes sold in stores aren't actually dried in the sun. Go figure.) I began by slicing some of the luscious, sweet tomatoes from my garden and spreading them across the racks of a dehydrator. It took about six hours on 135 degrees to render them bright and chewy. I left the skin on and the seeds in, since I don't mind eating those parts when the tomatoes are fresh. However, you can easily remove the skin by dipping the fresh, whole tomatoes in boiling water for about thirty seconds and then plunging them into a bowl of ice water. The skins will slip right off! If you don't have a dehydrator, you can use your oven and metal racks as well. Put the oven on low and check the tomatoes every couple of hours. You may need to rotate the racks for even drying. The tomatoes are done when they have a leathery (not brittle) texture. They can then be sealed in a zipper bag for long-term storage.

If you've never eaten a dried tomato, you're in for a treat. The flavors concentrate making them rich and intense. I don't put any seasonings on mine because I want to preserve the natural goodness of homegrown tomatoes, though sea salt or Italian seasonings would probably be tasty. Dried tomatoes can be chopped and added to salads, pasta dishes, and casseroles. While some recipes call for reconstituting them before use, I like the texture as is. (If you do want to reconstitute them soak them in some warm liquid for about half an hour, and then save the liquid for use in your dish if possible. Water works fine, but try wine or broth to add another dimension of flavor.) I must confess that many of my dried tomatoes did not make it to the storage shelf since I think they make a fabulous snack all by themselves. While I'm waiting for the next batch of tomatoes out of my garden, I currently have some plums in the dehydrator. (Unfortunately, the birds ate most of the plums which ripened while we were on vacation, but we managed to get a batch for ourselves.)

While the dehydrator worked its magic, I spent some time thumbing through a magazine my in-laws brought yesterday called Garden and Gun: Soul of the New South. (They said they immediately thought of me when they spied it at the end of the gun counter at the local Bass Pro.) This publication is an interesting mix of articles about restaurants, cooking, back-yard farming, hunting, fishing, and the Southern way of life. (You know, like football as a religion.) If you have an opportunity to browse a copy, pick one up - it's a kick, and it'll give you something fun to read while you wait for your tomatoes to dry.