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Sun Blushed Tomatoes

I currently have tw large trays of tomatoes in the oven drying out. My question is how long will the store in a jar with olive oil. I have got the jars in the dishwasher at the moment. Also is there anything else I need to do other than once dried and cooled down put them into olive oil and store? 

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  • ObelixxObelixx Vendée, Western FrancePosts: 26,422
    Pack them in quite tight while they're still hot before you pour on the olive oil then use a fork or skewer to prod up and down to release air bubbles that may form in the gaps.  Make sure the tomatoes are just covered with oil with no bits sticking up.

    I use extra virgin olive oil as it comes or else one in which I have been steeping garlic r basil or chilies or rosemary.

    I then seal as tight as I can and put my pots in a big pan of boiling water and add enough to cover the lids by about half an inch then boil for 10 minutes and leave to cool in teh water.  This helps with sterilisation.

    Once opened, keep the jars in the fridge till finished but you'll need to fetch them out half an hour or so before you use them again.   We have some from last year's crop which haven't yet been opened but are still good to go.  Opened a jar just the other day to make bruschetta and used the rest on some baked fennel with goat's cheese and pine nuts.  Yum.
    "We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
  • Thanks for that Odelixx, I fear I've gone wrong as I followed and internet recipe and it said to let them cool, add to sterilize jars then top with olive oil. Son tried son tonight and said they were good. Tomorrow I'm doing a yellow plum tomato call Yellow Delight so will follow you way. I like the sound of baked fennel with pine nuts and goat's cheese along with the tomatoes must give that a try. Today my doctor told me I have a heart problem and I should follow a mediterranean diet.
  • ObelixxObelixx Vendée, Western FrancePosts: 26,422
    I expect cooled would work too but not cold.   

    Baked Fennel with Goat's Cheese 4 or more, depending

     This quantity is for 4 as a vegetarian meal. It's also good with simply grilled pork, chicken or fish.

     4              bulbs of fennel
    30g           butter
    1              lemon, juice only
    4 tbs         water
    6              sun-dried tomatoes in oil, drained
    30g           pine nuts
    150g         goats' cheese log

    Heat the oven to 200C.   Trim the fennel and cut through the middle into 2 and then cut each half again 2 or 3 times to make wedges.   Place these in a shallow oven-proof dish.  Sprinkle on the lemon juice and water and cook in the microwave for 10 minutes.   Drain.

    Slice the tomatoes and sprinkle over the fennel, followed by the pine nuts and crumbled goats' cheese.   Drizzle with olive oil (from the tomatoes if you have some) and bake for 15 to 20 minutes till the cheese is browned.


    "We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
  • Obelixx, thats making my mouth water, I love Fennel and also goat's cheese. Thanks for the above. We are planning on trying to grow Fennel next year so hopefully a ready supply. 
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