• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

  • Home
  • About
  • Mushrooms
    • Mushroom Species Archive
    • Posts by Species
      • Other
        • Lobster Mushrooms
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Red Cinnabar
        • Yellowfeet
      • Gilled
        • Matsutake
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
        • Fairy Rings
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Elderberry
      • Nannyberry
      • Wild Blueberries
    • Wild Herbs and Spices
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged
    • Poultry
    • Fish/Seafood
    • Offal
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • The Wild Harvest
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Oven-Dried Tomatoes with Bergamot and Ramp Leaves

Jump to Recipe Print Recipe

oven dried tomatoes recipe This is one of my absolute favorite ways to preserve tomatoes—great for the bounty of tomato season, or even if you’re just craving good tomato flavor in the off season, which I often do. They’re made to mimic the oil-cured, semi-dried Italian tomatoes that restaurants often purchase from wholesale purveyors. If I say so myself, too, they’re even better than the ones in the jar, since doing them at home means you have more control over the drying process, and, if you’re like me, you may like them dried a bit longer which concentrates their flavor and makes for a dense, meaty texture. 

Hedgehog mushroom soup with foraged greens, beans and tomatoes

The dried tomatoes are great slipped into a brothy soup, like this one with hedgehog mushrooms.

Ideas for using 

  • The finished, dried tomatoes are fantastic anywhere you like, but they really shine added to salads, especially heavy, vegetable-based warm salads of white beans, artichokes, greens, and mushrooms—just think antipasti.
  • Their concentrated, aromatic flavor also makes a good addition to stuffings, especially with meat, like stuffing inside of a chicken breast with a slice of fontina cheese. 
  • Add them to homemade pizzas and flatbreads instead of fresh tomatoes, since they’re dried, they won’t give off water that can make things soggy. 
  • Just like regular tomatoes, they’re great with cheese. Think of things along the lines of winter caprese salad, with slices or chunks of fresh mozzarella, and a dollop of pesto. 

oven dried tomatoes recipe

oven dried tomatoes recipe
Print Recipe
0 from 0 votes

Oven Dried Tomatoes with Wild Herbs

Rich, herby dried tomatoes flavored with wild herbs like bergamot and garlicky dried ramp leaves make an addictive addition to all kinds of things. makes about 3 cups of finished dried tomatoes--enough for a couple recipes.
Prep Time15 mins
Cook Time5 hrs
Course: Condiment
Cuisine: Italian
Keyword: Bergamot, Ramp Leaves
Servings: 4

Ingredients

  • Rich herby dried tomatoes flavored with wild herbs like bergamot and garlicky dried ramp leaves make an addictive addition to all kinds of things. makes about 3 cups of finished dried tomatoes.

Instructions

  • Shave off a thin slice where the tomato came off of the vine. Cut the tomatoes in half the long way, then squeeze the seeds out into a bowl as best you can.
  • Put the sliced, squeezed tomatoes in a large bowl, toss with the remaining ingredients and allow to sit on the counter for at least 30 minutes, preferably an hour or two while you do something else.
  • Preheat the oven to 200F, lay the tomatoes out cut-side up on a baking sheet lined with a silicone mat, then cook for 5 hours, turning the heat off and leaving them in the oven overnight to dry with the residual heat.
  • The next day, remove the tomatoes, slip off their skins, cut into 1/4s, put in a jar, cover them in olive oil and refrigerate until needed.
  • They’ll last a couple weeks.

Notes

Smoking the tomatoes on low heat 180F, etc, and or tossing them with vinegar before packing in the jar are both excellent variations.

Share this:

  • Facebook
  • Print
  • Email
  • LinkedIn
  • Twitter
  • Pinterest
  • Reddit

Related

Previous Post: « Candy Cap Tres-Leches Cake
Next Post: Hedgehog Mushroom Soup with Beans, Watercress and Tomato »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Pre-Order MY BOOK

Categories

Forager Chef

Forager Chef

Instagram

foragerchef

How you turn in a culinary manuscript 🙏💫😁 How you turn in a culinary manuscript 🙏💫😁🥳 #thatsawrap #36chambersofshaolin #authorlife #trussed #givingbirth #foragerchef
Sesame enoki pancakes (think loosely bound fritter Sesame enoki pancakes (think loosely bound fritters) were a great way to use up my excess enoki stems. 

Cut them into 1 inch lengths, mix with some ground toasted sesame seed, dash of fish sauce and a good handful of culantro, rau ram, or cilantro, an egg, fry them up and dip in some zippy ponzu.

 #enoki #flammulinavelutipes #wildfoodlove #allthemushroomtags #pancakelove
Some nice wild enoki clones from @unkle_fungus Can Some nice wild enoki clones from @unkle_fungus Cant wait until these start popping up when the snow melts. The difference between the coloration of wild ones (pic 1) and cultivated that are white from the lack of sun (pic 2) is always interesting to compare. (The cultivated ones are a different species of Flammulina too). 

We’re really lucky to have such a vibrant community of small, local mushroom growers and related makers. Feel free to tag your favorite you like or one I should know about in the comments. 

#enokimushroom #mushroomgrowers #flammulinavelutipes #blanche #allthemushroomtags #wintermushrooms
Celebrated my birthday last night with a few stiff Celebrated my birthday last night with a few stiff spruce’n’sodas. The spruce tip liquor I collaborated on with @ida_graves_distillery drinks like a mildly piney gin. Dangerously easy to drink. #sprucetips #craftliquor #drinkatree #itsmybirthdaybitches #im25again
Social media can be a wall-to-wall, endless string Social media can be a wall-to-wall, endless string of triumphs. We all know reality isn’t like that, so with the snow melting here, I thought I’d share a funny maple season fail with you (at the time it was not funny).

I was making maple soda out of sap, sweetfern and syrup that I like. I’d kept the glass bottle of soda in the fridge for a couple weeks, waiting for a good time to get to it. I’d started the mother batch with a pinch of commercial champagne yeast, which is vigorous stuff. 

One night I got up and poured myself a glass of water, and sleepily forgot to close the fridge all the way, which increased the temp. A few hours later I woke up to what sounded like a grenade going off. 

The bottle exploded and the inside of the fridge, all its contents, and the floor were covered with sticky maple juice, and I spent the next two hours mopping and picking out shards of glass that had embedded themselves like shrapnel in the walls of the fridge. 

Now, I use plastic restaurant cambros to make carbonated drinks. 💫

#fermentationfails #fail #soda #fermentation #explosions #dontrythisathome
My chief editorial assistant about to do backflips My chief editorial assistant about to do backflips for smoked goat kidneys. 

If you would have asked me a few years ago if I would see myself writing recipes (and filming videos) on making dog treats I would have laughed. 

But, working with @shepherdsongfarm, trying to figure out creative, economical methods for butchery and whole carcass utilization for lamb and goat has pushed my creativity into new places. Grateful for that. 💫

If you get down on kidneys, I have a good version for humans on my site too. A good piece of charcuterie to know. 

Hand model @pgerasimo 

#grassfed #goat #eatmoregoat #kidneys #offal #dogtreats #rescuepitbull #editorialassistant
Load More... Follow on Instagram

Footer

Privacy

  • Privacy Policy

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.