Chelsea Green Publishing

Chelsea Green Blog

4 Dried Tomato Recipes to Enjoy the Harvest Year Round

As your tomatoes start ripening on the vine this season, think ahead to how you want to preserve your summer harvest and enjoy it all year long.

Here are four versatile dried tomato recipes that are easy to make and don’t require freezing or canning.

For more recipes using traditional preserving techniques like salt, oil, drying, cold storage, vinegar, and fermentation, read Preserving Food without Freezing or Canning by the Gardeners & Farmers of Terre Vivante.

Tomatoes Dried Naturally

  • Tomatoes

  • Almond oil (or another mild oil)

  • A clean rag

  • Drying apparatus

  • A glass jar

Tomatoes are by far the vegetable most often preserved by drying in various forms.

We prefer to use the ‘Beefsteak’ variety, a pulpy tomato with fewer seeds.

Peel the tomatoes. (If this poses a problem, soak them for a few seconds in boiling water.) Cut them lengthwise (from bottom to top) into slices approximately 1/4-inch th

ick and remove the seeds. Place the slices on a clean rag to absorb the juice. Oil the dryer screen lightly, preferably with mild almond oil, so that the slices will not stick. When the slices are dry on one side, turn them over; they will be hard when dry. Store the tomatoes well packed in a glass jar.

To use, pour one cup of boiling water over one-half to three-quarter ounces of dried tomatoes per person, and leave them to soften for a few minutes. Add a teaspoon of olive oil, season to your tate, and serve with a purée or a grain dish. We also add these tomatoes to grains or vegetables that are nearly done cooking.

Odile Angeard, Cognin

Stuffed Dried Tomatoes in Oil

  • Tomatoes

  • Parsley

  • Garlic

  • Anchovy fillets (optional)

  • Fresh basil leaves (optional)

  • Oil

  • Drying apparatus

  • A glass jar

I dry my tomatoes in a solar dryer, cut in half and seeded (easily done with a small spoon). When the tomatoes are dry, stuff a little finely chopped parsley and garlic between the two halves. If you like, add an anchovy fillet, or a basil leaf. Place the reassembled tomatoes in a jar and cover with oil. These are delicious added to a salad during winter.


Sun-Dried Tomatoes in Oil

Variation 1:

  • 4 lbs. tomatoes

  • 1 lb. coarse salt

  • Oil

  • Drying apparatus

  • Gauze

  • A clean, dry cloth

  • Glass jars

Choose very ripe, small, oblong tomatoes. The Italian variety “Principe Borghese’ is an excellent drier, as are many smaller plum or “paste” tomatoes.

Cut the tomatoes in half, place them on a tray set in the sun, add salt, and cover with gauze to protect from insects. During the day, turn the tomatoes over twice; at night, bring them inside to protect from moisture.

A few days later, when you see that they are very dry but not totally dehydrated, remove some of the salt with a clean, dry cloth. Put the tomatoes into jars and cover them with approximately three-quarters of an inch of oil over the tomatoes, coming up to three-eights of an inch below the rim. Close the jars tightly and store them in a cool place. In Italy, tomatoes preserved in this manner are eaten as hors d’oeuvres, with no additional preparation.

Marie-Christine Martinot-Aronica, St. Dizier

Variation 2:

  • Tomatoes

  • Vinegar

  • Hot peppers, mint leaves, or whole garlic cloves (optional)

  • Oil

  • Drying apparatus

  • A glass jar

Choose tomatoes that are firm and completely intact, preferably plum tomatoes. Cut them in half lengthwise. Allow them to dry on trays in the sun, bringing them in whenever it is humid, and in at night to avoid dampness. When they are dry, soak the tomatoes in warm vinegar for twenty minutes. Drain and put them in a jar, alternating layers of tomatoes with one or two hot peppers, mint leaves, or whole cloves of garlic. Press well to allow any air to escape, and then cover with oil. These tomatoes will keep for a very long time. We eat them as hors d’oeuvres or with rice, pasta, meat, or fish.

Babette Cezza, Vergt

A Simple Way to Grow Fresh Greens Indoors This Winter

Just because the temperatures have started to drop doesn’t mean you have to live without fresh greens until next Spring. With author and gardener Peter Burke’s innovative method of growing soil sprouts indoors, you can grow nutrient-dense greens all year long at a fraction of the cost of buying at market. Burke’s new book, Year-Round Indoor Salad […] Read More..

A Day in the Life of a Homesteader

As Homesteading Month comes to a close, we take a look at what it means to live the homesteading life every day. Read through the question and answer below and be sure to check out any of the previous articles you might have missed:Why Acquiring Land Presents a Challenge for New Homesteaders Homesteading Q&A: Solutions […] Read More..

Go Lean: How To Eliminate Waste and Increase Efficiency on the Farm

Using the words “factory” and “farm” in the same sentence may seem sacrilegious, but today’s young farmers like author Ben Hartman are discovering that the same sound business practices apply whether you produce cars or carrots.In his new book The Lean Farm, Hartman demonstrates how applying lean principles—originally developed by the Japanese automotive industry—to farming practices […] Read More..

Why Acquiring Land Presents a Challenge for New Homesteaders

More and more often, young people are turning away from cities and urban life in order to live off the land and even start farms of their own. But while many have the desire to grow food for themselves and/or others, acquiring land, and the financial burden that comes with it, presents a difficult challenge […] Read More..

How to Distinguish Permaculture from Natural Farming

Just what are the differences between permaculture and natural farming? How are they connected, and where do they diverge in philosophy and principle?Those questions are answered in the following excerpt that is adapted from the newly released One-Straw Revolutionary, a book that delves into the philosophy and work of Japanese farmer and philosopher Masanobu Fukuoka […] Read More..