How To make Plum Tomatoes with Olive Oil & Herbs
3 ea Ripe plum tomatoes
2 tb Minced fresh herbs
Olive oil Pepper to taste Slice tomatoes crosswise & arrange on two small individual plates. Sprinkle with herbs & drizzle with olive oil. Add pepper & serve.
How To make Plum Tomatoes with Olive Oil & Herbs's Videos
(NOT SUN) Dried Tomatoes
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This is a quick and easy preservation method and it's a favorite one for me when the tomatoes are starting to pile up in mounds in the kitchen and I just don't want to can another jar! Dehydrated tomatoes is a great way to store your harvest for snacking, cooking, seasoning and making a great tomato sauce.
Dehydrating tomatoes really reduces the bulk and weight of the tomatoes making storage super easy. And best of all?... they are completely shelf-stable when done (that means off-grid food storage!) and will last on the shelf until next year's tomato harvest!
In this video, Carolyn from Homesteading Family shows you the exact method we use to season and dehydrate our tomatoes for delicious winter eating!
Tomato Slicer like Carolyn's:
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WELCOME! We're so glad you're here! Let's start growing, preserving & THRIVING! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here:
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Quick 15 minute Homemade Tomato Sauce using 12 plum tomatoes, thyme, oregano and sea salt.
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Heirloom Tomatoes with Herbs & Olive Oil
The tomatoes speak for themselves. Keep it simple with Heirloom Tomatoes with Herbs & Olive Oil. #shorts
How to Make Oven-Dried Tomatoes
INGREDIENTS:
3 kg of small or medium sized tomatoes (plum tomatoes are best)
1 tablespoon of ground black pepper
1 tablespoon of kosher salt
2 tablespoons of sugar
2-3 heads of garlic
5-6 tablespoons of sunflower or olive oil
10g of Italian herbs mix
Fresh basil
Sprig of Rosemary
RECIPE:
1. Sharpen the knife thoroughly and cut all the tomatoes in half. Small or medium sized plum tomatoes are best in my opinion.
2. Place a sheet of aluminum foil on a baking sheet.
3. Lay tomato slices on their side on a baking sheet.
4. Cut the garlic into slices, put it between the tomatoes.
5. Sprinkle tomato halves with an Italian herbs mix.
6. Mix salt, pepper and sugar and sprinkle the tomatoes with it.
7. Pour all over the top with olive or sunflower oil.
8. Cook at 100°C for 2-6 hours. In our oven without convection the cooking process took 5 hours.
9. Place a small sprig of rosemary and basil on the bottom of the sterilized jars. Add hot tomatoes and fill jar with oil. Make sure it covers the tomatoes.
10. Store in the refrigerator for up to 6 months.
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