Tomato

TOMATOES Sour Summer Light

1 pound (3 medium) = 1 1/2 cups peeled and seeded

1 medium tomato = 1 cup chopped

28 oz can = 2 cups drained pulp

6 oz can tomato paste = 3/4 cup

8 oz can tomato sauce = 1 cup

1 pint cherry tomatoes = 25 (1 inch) tomatoes

1 cup packed = 1/2 cup tomato sauce plus 1/2 cup water

tomato juice – 1 cup = 1/2 cup tomato sauce plus 1/2 cup water

tomato sauce – 2cups = 3/4 cup tomato paste plus 1 cup water

Cherry tomatoes: red, gold, orange; red or low-acid gold or orange

Fruits should be firm, brightly and evenly colored, and relatively heavy for their size, plump and free of blemishes.

Heavier tomatoes will have more “meaty” solids and less liquid. Vine-ripened tomatoes will have a fresh tomato fragrance. Avoid out of season tomatoes. Substitute unsalted sun-dried or canned organic tomatoes.

Store at room temperature in bowls or wire baskets. When ripe, use promptly. Refrigerate sliced raw tomatoes and use within 48 hours, or cook, freeze, or dehydrate.

Select red tomatoes that are ripe but still firm. Core the tomato and cut off the stem and bottom ends. Slice the tomato crosswise into slices 1/3 to 1/4 inch thick. Arrange the slices in a single layer, touching but not overlapping on a mesh sheet on a drying tray. Place the drying tray in the dehydrator and dry anywhere from 8 to 12 hours, until the slices are leathery and no pockets of moisture remain. Store in an airtight container.

Sundried: Gently roll a semiripe tomato between your hands to detach the seeds inside. With a sharp knife, cut the tomato in half lengthwise. Remove the seeds by holding a tomato half in your hand and tapping it gently against the edge of the sink. Or squeeze the tomato over a paper towel, forcing out the seeds. Dry, as above, until they have no soft spots but are still bendable. Pack the dried tomatoes in a sterilized 1 quart canning jar, pressing them down into the jar with a spoon or fork, forcing out any air pockets. Pour the best-quality pure virgin olive oil to within 1 inch of the top of the jar. Make sure none of the tomatoes are peeking up over the surface, as it will invite spoilage. Seal the jar with the lid and let sit 3 to 6 weeks.

IngredientCategory?