I have had the pleasure of watching your show several times .How ever I am never for sure what time it is on. So as you probably have guessed it is by surfing the web that I come across it.My question is can one preserve the dried tomatoes in olive oil if the have been heated hot enough and sealed such as when you can sweet breads? Any help would be appreciated. JoAnn
Cathi’s Oven-Dried Tomatoes
Cathi Dicocco’s Oven-Dried Tomatoes
These tomato gems are sweet, delicious, and a snap to make. Oven drying enhances the sweetness while preserving tomatoes at a time when they’re abundantly in season and affordable. You can also do this with cherry tomatoes and you don’t even need to scoop out the innards – Sungolds work well and are amazingly sweet and wonderful in a simple sauce over pasta. If using cherry tomatoes, make your cut across the “equator.”
Roma tomatoes (about three pounds)
Preheat the oven to 200 degrees. Cut off the stem end and then cut the tomatoes in half lengthwise. Gently scoop out the juicy insides. Place the tomatoes on a baking sheet lined with parchment paper or foil, cut side up. Sprinkle with a little coarse kosher salt and a few turns of fresh black pepper. Some people like to add a little sugar to increase the sweetness of the tomato, but this isn’t usually necessary.
Set the pan in the oven and bake for two to three hours. Don’t be tempted to turn up the heat to speed up the process or the tomatoes will burn. Slow cooking dehydrates the tomatoes, which is what you want to accomplish.
For preserving the tomatoes you’ll want them dry, leathery, and flexible. Since tomatoes vary in size, some halves may remain a little moist, so simply return those to the oven to dry a little more, or you can use them immediately. To preserve the tomatoes in oil they need to be consistently dry. Water will cause the tomatoes to become rancid over a long period of time.
Cover the dried tomatoes with olive oil in a lidded jar to preserve or seal for longer storage.
As you might have guessed from the oven dried tomato episode, I'm not a big 'canner', however I have read up on different techniques. It seems that using oilve oil is fine if used in real moderation. Some recipes call for one tablespoon per twenty pounds of tomatoes. At that level I might be inclined to leave it out since I'm not sure the oil is even discernible. When I purchase tomatoes in bulk, I will either dry them or cook, bag and freeze the sauce. However I do appreciate a good home canned vegetable! I lean toward my comfort zone which is freezing. My relatives in southern Italy always canned tomatoes, it seemed by the metric ton! Their root cellar was overflowing with everything harvested from the summer. Their canned tomatoes contained water, salt, citric acid and basil. The oil and garlic was added after the tomatoes were opened and cooked.
I have besen canning tomatoes for years. I would like to know your version of preparing and canning. is it safe to use olive oil in the oprocess when canning.
Crohn's disease, IBS and IBD can be attributed to many things with diet topping the list. Any white flour in my recipes can be swapped out with whole wheat. You can make virtually any 'from scratch' pasta recipe with whole wheat all purpose flour without changing the basic recipe. What is it that was not satisfactory about whole wheat pasta? Commercial pasta ( I use Barilla) does tend to be more al dente or firmer than white pasta, which can really be a plus, and generally very mild in flavor, if you haven't I would give it a try. If you are near a health food store you may check into spelt, rice, buckwheat or other grain pastas available. Should you have a moment, I'm curious what advice you've been given about the do not eat foods list and what has been recommended. Thanks for writing and I look forward to hearing from you.
My daughter who has converted to vegetarian for most of her meals although she still will eat chicken and fish has recently been told that she has chrones/ulserated colitis ibd. We are now trying to deal with this by watching all that she eats. Unfortunately, she is Italian and she loves pasta, however, shite flour is a big nn no. Can you give me a recipe that will allow me to make my own pasta without using white flour or at least limiting the amount of flour inthe recipe? I know about whole Wheat pasta and it has not been satisfactory because of the consistancy of the pasta. I watch your show all the time and have made quite a few of your recipes, especially the chickpea and bolognese recipes before she was told not to use white flour. any help you can give would be really appreciated. thank you