These preserved tomatoes are excellent thinly sliced through pasta, in tomato salads or with ricotta and pepper on toast.
Prep time: 20 mins, plus at least seven hours drying, plus 20 mins sterilising
Storage: Up to 6 months
Makes: 3 x 300 ml (10½ fl oz/1¼ cup) jars
Ingredients
- 2 kg (4 lb 8 oz) tomatoes
- 2 tsp salt
- 375 ml (13 fl oz/1½ cups) white wine vinegar
- 185 ml (6 fl oz/¾ cup) water
- 75 g (2½ oz/⅓ cup) caster (superfine) sugar flavourings, such as peeled garlic, black peppercorns, thyme, oregano sprigs, basil stems (optional)
- 170 ml (5½ fl oz/⅔ cup) olive oil or vegetable oil, or extra to fill jars
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.
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.
For ovens set to 100°C (210°F), the tomatoes can take seven–nine 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.
Sterilise your jars and lids.
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.
When the jars are cool enough to handle, add any flavourings you wish to use, such as one garlic clove, four peppercorns and one 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.
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.
Store in a cool, dark place for up to six months. Once opened, refrigerate and use within three months.
Images and text from Pocket Pickler by Alex Elliott-Howery, photography by Alan Benson. Murdoch Books | RRP $32.99.
