What would you recomend to grow to make some sun dired toms? I love using them in winter for sparking up dishes.
Sun dried tomatos
- Thread starter chicagofire
- Start date
Ya, I think they are Romas, but I've used most thick skinned tomatoes (cherry tomatoes don't work all that well).
Hey try looking at this place... they have several they recommend for sun drying..
http://www.tomatofest.com
http://www.tomatofest.com
Ciao all-
Roma-types are traditionally used, that's true. Mostly because they're fairly dry to begin with and they have a small diameter, so they work very well sliced lengthwise. I also dry cherries for trail snacks. They dry chewier, not as tomato-pasty as the larger ones, but sprinkle a bit of Italian seasoning on them and they're very nice little snacks. I always have a boatload of cherries and this is a way for me to cope with them all. So-called "traditional" Italian varieties that have worked well for me in my dehydrator are:
King Humbert
San Marzano (any strain)
Principe Borghese
Borgo Cellano
Black Plum - a Russian, but perfect size for this and makes a rich, almost smoky end-product
Any dry paste tomato should work very well. You want to stay away from the larger-fruited ones like Opalka. They're really too large to dry practically. You should micro-manage that dehydrator and take them out as soon as they lose moisture or they'll get black and crispy. You can still use them, but they'll have a decidedly burnt flavour, maybe not what you're aiming for. Start a small batch and work up. That way, if you mess up, it won't be a disaster.
Roma-types are traditionally used, that's true. Mostly because they're fairly dry to begin with and they have a small diameter, so they work very well sliced lengthwise. I also dry cherries for trail snacks. They dry chewier, not as tomato-pasty as the larger ones, but sprinkle a bit of Italian seasoning on them and they're very nice little snacks. I always have a boatload of cherries and this is a way for me to cope with them all. So-called "traditional" Italian varieties that have worked well for me in my dehydrator are:
King Humbert
San Marzano (any strain)
Principe Borghese
Borgo Cellano
Black Plum - a Russian, but perfect size for this and makes a rich, almost smoky end-product
Any dry paste tomato should work very well. You want to stay away from the larger-fruited ones like Opalka. They're really too large to dry practically. You should micro-manage that dehydrator and take them out as soon as they lose moisture or they'll get black and crispy. You can still use them, but they'll have a decidedly burnt flavour, maybe not what you're aiming for. Start a small batch and work up. That way, if you mess up, it won't be a disaster.
I picked out some san marzano seeds and will sow them soon. Thanks for the advice
In addition to Principe Borghese and Borgo Cellano suggested by Sorellina.
I like the long narrow meaty paste types like Federle, Gilbertie and Cow's Tit.
And yeah, Cow's Tit really is a legitimate variety.
http://tatianastomatobase.com/wiki/Cow's_Tit
~DiggingDog
I like the long narrow meaty paste types like Federle, Gilbertie and Cow's Tit.
And yeah, Cow's Tit really is a legitimate variety.
http://tatianastomatobase.com/wiki/Cow's_Tit
~DiggingDog
LOL, he's right, it is a legitimate variety. However, it's my belief they were just being cheeky because the more correct term would be 'Cow's Teat'. I haven't grown Federle before, but I do have seeds for it. Each year, I trial several new-to-me paste varieties, so that may be a part of the garden next year along with Mama Leone, another one on my 'to-grow-someday' list. Matt d'Imperio is new-to-me and on my list for this year, so I'll let you all know how it did at the end of the season.