Comments on: Squirreling It Away

By: Week of Bread: Dried Tomato « Straight from the Farm

Week of Bread: Dried Tomato « Straight from the Farm — Tue, 29 Jan 2008 15:32:23 +0000

[...] have my stash of preserves to recall warmer days behind and ahead of us. We’ll start with some oven-dried tomatoes that I put up in September. Oh, and let’s not forget the frozen basil puree I stashed away at [...]

By: Jennie

Jennie — Fri, 19 Oct 2007 17:11:11 +0000

Fantastic! Can’t wait for both the recipe and the order-by-mail option. Yes, you’ll need to crack your oven door open to get some of the excess moisture out of your peppers. You can also pull them out and let them “air dry” for an hour or two before putting them back in the oven to continue the process if you’re finding the moisture isn’t disappearing.

By: MarthaJo

MarthaJo — Fri, 19 Oct 2007 15:19:17 +0000

Wiill do! I’ll get the recipe from my husband. It’s very simple. We’re going to experiment this winter on sending our baked goods through the mail. We have friends in Princeton, NJ and in Pittsburgh, who are only here in the summer that want our stuff. I’ll let you know how it works out.
Now, the peppers are getting water built up on them. Should I keep the oven door ajar for awhile? it’s an electric range.

By: Jennie

Jennie — Fri, 19 Oct 2007 14:56:34 +0000

Drats! Let me know when you start a direct-shipping element to your bakery. Or, if you feel so inclined, share your recipe with us for using the dried tomatoes in the bread.

By: MarthaJo

MarthaJo — Fri, 19 Oct 2007 14:36:10 +0000

Hi Jennie.
I’m in Vermont. My niece is in Philly. She’s a profesora at Villa Nova.
(some of the peppers are in the oven right now. They smell heavenly!)

By: Jennie

Jennie — Fri, 19 Oct 2007 13:59:14 +0000

Wow, that’s awesome, MarthaJo! Are you in Philly? I want to come try your tomato wraps!

By: MarthaJo

MarthaJo — Fri, 19 Oct 2007 12:46:50 +0000

Thanks Jennie! I’m going to try the peppers tomorrow. My husband is a chef and we have a little home bakery. He uses the tomatoes in the dough when making sun-dried tomato wraps. We’ve used sun-dried from the grocery store, but now we can use our own!

By: Jennie

Jennie — Wed, 17 Oct 2007 18:36:02 +0000

MarthaJo - I’m so glad you tried this. Putting them in oil is probably the best way to keep them if a few remained moist. You can definitely do this with peppers….in fact, I did a post on them too. Here ya go: http://straightfromthefarm.wordpress.com/2007/10/02/for-those-short-on-space/

By: MarthaJo

MarthaJo — Wed, 17 Oct 2007 17:30:48 +0000

I tried this and it worked great!! The tomatoes dried within 3 hours in my electric oven. Just a couple of them were still a bit moist, but they are also thicker than the rest. They are now in a jar in my fridge. I plan on puiitng them in oil-that’s how we usually BUY sun-dried tomatoes.
Do you think I could do peppers this way, too? I’ve got a boatload of them! I tried to make “rista” to hang them to dry, but my fine motor skills leave a lot to be desired (<;

By: Jennie

Jennie — Mon, 15 Oct 2007 18:18:55 +0000

Excellent, Rachel! I’m already devising a couple recipes for them. Probably give the first one a go as soon as fresh tomato season ends…could be a couple more weeks at this rate, considering the balmy weather.