We are still pulling in a couple kilos of tomatoes every week, which is still more than we can eat on a daily basis. So although I thought my days of preserving tomatoes were over, last weekend I again found myself drying tomatoes.
In an earlier post I mentioned that I had tried 2 methods of drying tomatoes, the first being to leave sliced tomatoes in the oven on the lowest heat for about eight hours. Very straightforward. The result was... acceptable. They had a nice aroma and flavour, but looked horrible. They'll do in a sauce, but never in a salad or on a sandwich.
So the next time I baked them at at a slightly higher temperature for about half the time, with a little olive oil and salt sprinkled on top. These had to be frozen in order to keep, but when thawed they looked and tasted fabulous, just like out of a jar from the store. So this is the method I will employ happily ever after.
After slicing them up, though, I had quite a few seeds on the cutting board, so I decided it was time to up the ante and start saving seeds. I squeezed a few more tomatoes until, after discarding the solids, I had about a deciliter of seeds and the gelatinous mass they reside in.
Having googled, I knew that the green seeds had to be separated from the yellow, as the green will not germinate. The easiest way to do this is to add water to the gooey seeds (about 1.5 deciliters for my 1 deciliter of seeds), cover with a clean rag, and let sit for 3-5 days
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