Tomatoes - Oven Dried Tomatoes

Tomatoes don't just tantalise the taste buds and add bright colour to a dish, they add nutritional value by way of micro-nutrients that help to keep you healthy.

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Studies have shown that the more tomatoes and tomato products people eat, the lower their risk of many types of cancer, especially cancer of the prostate, lung and stomach. The cancer shielding properties of tomatoes can be attributed to lycopene, a polyunsaturated hydrocarbon with a tetraterpene structure made up of 8 isoprene units. Lycopene is a type of carotene, which has powerful anti-oxidant properties, protecting the cells from free radical damage. It is important as an intermediate of many carotenoids and gives tomatoes their red colour.

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Cooked tomatoes present more lycopene than do raw tomatoes as the cooking process breaks down cell walls, releasing and concentrating the carotenoids. Also, eating tomatoes with a small amount of oil enables the lycopene to be better absorbed.

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Tomatoes also provide an excellent source of vitamin C and a relatively good source of vitamin A. They contain a fair amount of potassium that helps the nerves and muscles function properly, assists in the maintenance of the body's acid balance and reduces the risk of high blood pressure. another vitamin tomatoes present is niacin, or vitamin B3, which helps to lower cholesterol, stabilise blood sugar and process fats and oils. Pantothenic acid, or vitamin B5, is also present in this wonder food. This vitamin helps to turn carbohydrates and fats into energy and plays a part in the health of the adrenal gland.

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So, next time you add tomato sauce to your fries, burger or scrambled eggs, know that you are adding value to your food.

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Here's a recipe for oven-dried tomatoes, a great substitute for sun-dried tomatoes if you aren't able to get them, or if you find them too expensive for your larder, as I do. It makes a great way to store your harvest of tomatoes if you are industrious enough to grow them. They make a wonderful addition to salads, pasta and pizzas, or any recipe that calls for sun-dried tomatoes.

Oven-Dried Tomatoes

Ingredients:
20 firm ripe tomatoes - the best to use are Roma or Italian plum tomatoes, Money Maker or Standard Vine Tomatoes.
60ml extra virgin olive oil
30ml balsamic vinegar
30ml flat leafed chopped parsley.
sea salt and freshly ground pepper.

Method:
Place the tomatoes in the freezer for 30-45 minutes. Once they are well chilled, place them in boiling water. Now trim the stem ends, cut them in 4, lengthwise and remove the seeds and skins. You will find that the skins come off easily.

Place the tomatoes in a large glass bowl (ie. not a metal bowl), cover with the oil, vinegar and parsley and mix well. Cover the bowl and allow to marinade for 2-3 hours.

Preheat the oven to 100C. That's the lowest my oven will register. If you can set yours just below that, that's fine; The slower they dry, the better, even if it does need a little longer than the time mine takes.

Place the tomatoes in a single layer on a baking sheet, season with sea salt and freshly ground black pepper and bake for 12 - 15 hours. The best time to put them in the oven is after supper, allowing them to bake slowly all night. In the morning you will have plump, juicy and intense flavoured tomatoes. Cool completely before storing.

To Store:
Place the dried tomatoes in sterilised glass jars, cover fruit with olive oil and seal lids tightly. Refrigerate for 2-3 weeks.

Or: Place tomatoes in a zip-lock plastic bag and freeze for up to 3 months.