The great dried tomato challenge

Every year I sun-dry cherry tomatoes to use as computer nibbles* and in various meals.

I used to do them on a series of wooden frames covered in flywire:

I still prefer to do them that way when there’s sun, but if not there’s the new Excalibur dryer to kick into production.

Last year I thought I’d dried enough to keep me going until the next drying season came round. That was before I found a delicious tomato pesto recipe (see below) which used dried tomatoes. So I ran out somewhat earlier than expected.

This year I plan to have many more dried tomatoes to play with.

I’ve started drying the 2 varieties I’m growing—Red Pear Cherry and Black Cherry:

The challenge is to fill these 2 jars with dried tomatoes by the end of the season:

Sun-dried Tomato Pesto

120 g sun-dried tomatoes
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
1 tbsp chopped garlic
1/4 cup chopped pine nuts
3 tbsp chopped onion
1/4 cup balsamic vinegar
1 tbsp tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

Place dried tomatoes in a bowl and cover with warm water until tender.

In a food processor combine dried tomatoes, basil, parsley, garlic, pine nuts & onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes & red wine and process. Stir in olive oil and Parmesan cheese.

*computer nibbles — things to nibble while you’re surfing

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2 Responses to “The great dried tomato challenge”

  1. Kate Says:

    That pesto recipe looks yummy. Thanks for sharing.

    Like

  2. Frogdancer Says:

    That looks delicious! (Something’s eating all my cherry tomatoes. It’s a bit annoying.)

    Like

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