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Tomatoes Dehydrated |
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Feather
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Joined: 21 October 2012 Location: USA Status: Offline Points: 221 |
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Topic: Tomatoes DehydratedPosted: 19 December 2012 at 10:57 |
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I'll update this when I have time.
Dehydrated tomatoes are FANTASTIC. ![]() They are easy to do, and they smell wonderful when dried, store in small containers and reconstitute quickly. ~Feather |
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 19 December 2012 at 11:03 |
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Feather,
Thanks so much for posting your photos and informative thread. Of course, being 50% Italian, and the Vet, 100% pure native Italiano, we eat an enormous amount of freshly grown tomatoes. This is an interesting concept for us here in the Mediterranean, where we have 365 days of fresh red, ripe aromatic tomatoes. However, my younger daughter is in Zürich, and this should be very useful for her and her family as she is married to a Swiss Italian.
Kind regards and Happy Holidays,
Ciao, Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Feather
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Joined: 21 October 2012 Location: USA Status: Offline Points: 221 |
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Posted: 19 December 2012 at 11:15 |
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Margi--it is an interesting concept to have tomatoes all year. long.
It's not in anyway uncommon here (in the midwest) and south of here--mid-US, and north of here to go without good fresh tomatoes for 6 months of the year. The northern half of the US and all of Canada go without fresh tomatoes unless you consider unripened tomatoes, stored in gases to promote storage, then sold in the grocery stores tasting like cardboard. There is no 'vine-ripened' or 'sun-ripened' flavor to be found in the store bought tomatoes. They aren't nearly as fresh or flavorful as those picked and used off the vine, or those canned or dehydrated fresh off the vine. Our way of living, is totally different than climates that grow tomatoes all year long. That is why we enjoy them so much when we have them in season. ~Feather |
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 19 December 2012 at 11:44 |
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Marg, aren't "sun dried" and "oven dried" tomatoes an integral part of Mediterannean cookery?
Feather, fwiw, you've got the sequence slightly reversed. Tomatoes destined for the food distribution system are harvested while green, kept in temperature contolled storage, then gassed just before delivery.
Ethylene gas is the normal ripening trigger for tomatoes. Over time, while on the vine, the tomatoes are bathed in a low concentration of gas, produced by the plant when it's out of sunlight. That's why we say tomatoes ripen at night.
The low concentration both ripens and colors the fruit. If you hit the fruit with a massive concentration of the gas, however, it causes it to color up quickly. But not ripen.
That's what they sell in the markets; colored, yet unripe, tomatoes.
This is why it's such a revelation to somebody who grows their own tomatoes the first time. Even hybrids taste far superior to what they get at the market. What they don't realize is that the home-grown tastes so good because they'd never eaten a ripe tomato before.
Home-grown may or may not be better. But ripened on the vine unquestionably is.
I don't eat fresh tomatoes about nine months of the year. But do use both dried and canned ones of my own.
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 19 December 2012 at 11:50 |
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Brook, Fresh tomatoes are available 365 days plus year round, and are used in tomato sauces, pizzas, salads, on canapés, etcetra.
Sun dried tomatoes, are an ingredient, however, not to replace the fresh tomato; as one does not make sauce from sun dried tomatoes !
Tomatoes are ripened in the sun ( vine ripened in sun), when fresh, however, sun dried tomatoes, are normally packed in Evoo for jar industry or are appetiser or pizza toppings in southern Italia.
This is Italian, and in Spain or Greece or Portugal same. Sun dried tomatoes are a specialty; and fresh tomatoes on vine --- the quintessential ingredient of Mediterraneans.
Happy Holidays,
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 19 December 2012 at 17:31 |
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That's true, Marge. And it had a massive effect on foodways. For instance, Gazpacho, which had been a white soup based on almonds, morphed into the red soup more familiar today.
By the 1600s tomatoes were used culinarily throughout Europe. The only holdout was the British Isles.
Because they are nightshades, the Brits thought them to be poisonous, and grew them as ornamentals. Called 'em "love apples," in fact.
There was some limited use as food in the 1700s. Hannah Glasse, in later editions of her The Art of Cookery Made Plain and Easy includes at least one recipe using them. But, by and large, they continued to be ignored as food by the English speaking world.
One exception was colonial Virginia. Tomatoes were grown there as food by the last quarter of the 18th century.
By the 19th century they were pretty much accepted worldwide, with changes as drastic as the Gazpacho shift going on all the time. Tomato based ketchup, for instance, was developed in mid-19th century.
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 20 December 2012 at 02:32 |
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I believe they were also referred to as the "Wolf Peach" again, believed to be a deadly poison.
Here's an interesting article from homesteading today which was originally in the Farmer's Almanac I believe:
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Go ahead...play with your food!
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