Dried Tomatoes: Capturing the Last Light of Summer
A Simples & Worts Educational Guide for Early Fall
Introduction
Drying tomatoes is one of the oldest and simplest ways to preserve summer’s harvest. It concentrates flavor, minimizes waste, and keeps your kitchen stocked with a deep, savory accent for the cooler months ahead.
This guide explains how to select, dry, and store tomatoes, and how to turn the finished jars into part of your herbal apothecary display.
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Ingredients
2 – 3 lbs firm Roma, San Marzano, or cherry tomatoes
Sea salt
Optional: fresh thyme, oregano, or rosemary
Optional: extra-virgin olive oil (for storage in oil)
Equipment
Sharp knife
Baking sheets lined with parchment or mesh racks
Oven or food dehydrator
Clean glass jars with tight lids
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Drying Methods
1. Oven Drying
1. Preheat oven to 200 °F (93 °C).
2. Slice tomatoes in half lengthwise; remove most seeds.
3. Arrange cut-side up on parchment-lined trays.
4. Sprinkle lightly with sea salt and herbs.
5. Dry for 6 – 10 hours, rotating trays once or twice.
6. Tomatoes are ready when pliable, leathery, and no moisture beads on the surface.
2. Dehydrator
Set temperature to 135 °F (57 °C).
Spread tomato halves in a single layer.
Dry for 8 – 12 hours, checking for even texture.
3. Sun Drying
Suitable in low-humidity climates.
Place tomatoes on mesh screens, cover with netting, and expose to full sun.
Bring indoors at night; allow 2 – 3 days of warm, dry weather.
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Cooling and Storage
Allow tomatoes to cool completely.
Store in airtight jars in a cool, dark place for up to 6 months.
For longer life or softer texture, pack in jars and cover with olive oil.
Label each jar with date and variety.
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Turning the Jar into an Herbal Objet d’Art
Display jars as part of your Simples & Worts kitchen collection:
Layer dried tomatoes with small sprigs of rosemary or thyme.
Fill to just below the rim with olive oil for a luminous ruby effect.
Add a handwritten linen tag and a wax seal.
Set the jar near soft light; the deep red color glows like captured sunset.
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Sidebar Recipe — Herbed Pasta with Dried Tomatoes and Olive Oil Infusion
Ingredients
6 oz dried spaghetti or linguine
6–8 dried tomato halves, chopped
2 tbsp infused olive oil (from storage jar if using oil)
1 clove garlic, minced
1 tsp fresh thyme or basil, chopped
Salt and pepper to taste
Optional: 1 tsp minced preserved lemon rind
Method
1. Cook pasta until al dente. Drain and reserve ¼ cup cooking water.
2. Warm olive oil in a skillet; sauté garlic briefly.
3. Add dried tomatoes and a splash of water; simmer 1 minute.
4. Toss in pasta, herbs, and preserved lemon if desired.
5. Adjust seasoning and serve immediately.
Tip: The preserved lemon adds brightness that balances the tomato’s concentrated sweetness—linking the red and gold of your early-fall pantry.
[Photo: A pewter bowl of pasta glistening with olive oil and scattered dried tomato pieces, with a jar of salted lemons in the background.]
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Practical Notes
Dried tomatoes intensify any dish: fold into bread dough, compound butter, or stews.
To re-hydrate, soak in warm water or broth for 10 minutes.
Always use clean utensils when removing tomatoes from oil to prevent spoilage.
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Closing Reflection
Where the salted lemons of Part I capture light in gold, dried tomatoes hold the memory of summer sun in deep red.
Together they form the Preserver’s Pair—two simple preparations that reflect patience, resourcefulness, and the quiet art of living an herbal lifestyle.