conic
WFO Team Player
Posts: 186
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Post by conic on Oct 24, 2012 23:15:08 GMT
before the slugs and frost eat my home grown tomato that i have left, i have sliced them in half, a drizzle of extra virgin olive oil and a smidgen of sardinian sea salt ( best in the world). put them on cheap foil trays and waited for my WFO to cool down then with the door blocked whith a thermalite block i left them in all night. Steralised some jars and stacked the WFO dried tomatoes in the jar with one basil leaf on the top, then topped up with 75% normal olive oil and 25% white wine vinegar. turned out a nice strong concentrated taste wow, they are da bom. Conic Attachments:
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Post by turkey on Oct 25, 2012 15:42:32 GMT
no after photos to go with this.... licking my lips already and its not even food time here. looks a very good way to deal with the excess harvest, I have heard this sort of thing called moon dried tomatoes as there its done in the dark and most folks get the play on the name  |
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Post by rivergirl on Oct 25, 2012 15:57:57 GMT
I did mine last year and cremated a batch !!!!! the next lot where okay though !! glad you had better luck . if you can get hold of some cheap peppers they are stunning done the same way.
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conic
WFO Team Player
Posts: 186
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Post by conic on Oct 25, 2012 16:07:26 GMT
here they are straight out of the wfo, if they are too salty then i wash them in some cheap white wine before going in the jar. not sure how to attach more than one image, i normally click the browse button then navigate to the image on myu hard drive which is easy but if i do it again to attach another image then the second image just replaces the first.. Conic Attachments:
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Post by Fat Bob on Oct 25, 2012 16:24:56 GMT
We don't add salt or vinegar just sun dry the tomatoes and put in virgin olive oil.
We are currently drying ceps and chillis above our wood burner which is on very low tick over to add a little heat to the house.
The aroma of drying mushrooms is quite potent.
Found Caesars mushrooms again today they are lovely and one of the few red edible mushrooms. They are named after the Roman ruler as they were his favourite shroom.
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conic
WFO Team Player
Posts: 186
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Post by conic on Oct 25, 2012 16:27:57 GMT
peppers sound good Rivergirl i will try that next as they are cheap from the asian shops, i never thought of mushrooms but if i can find the right ones they will be added to the list I have also just done some hot chillies which i got from the market in naples a few weeks ago. these i left in longer until they crumbled then i put them through an electric spice grinder and into a pepperpot, it really makes a difference. you get the sharp bite from the chillie and also you can taste the roasting of the chillie. last night i sprinkled some onto some tomato soup ( sorry it was out the tin) but it was so good i had to have a second tin. Conic Attachments:
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Post by rivergirl on Oct 25, 2012 20:01:12 GMT
I find drying or roasting just intensifies the flavour of anything is great for punching flavour and depth into soups , stews and casseroles
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