cynupstateny
Well-known member
to use all winter? I've read that you can cover in olive oil and store in the pantry but I worry too much about growth of bacteria. Can I cover in oil and freeze or should I freeze,as is, in small packages?
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Just made a big batch of oven dried tomatoes, which I know many of you do. How do you store them
- Thread starter cynupstateny
- Start date
I put mine through the food processor to make tomato sauce or tomato paste
depending on the type of tomatoes I am using. If I want to keep them whole, I put them into a glass container in my fridge. They keep well for a week or two. I don't know why you could not freeze them in their solid and dried form. I buy sun-dried tomatoes which come in foil packets sometimes from the grocery store, I keep them in my fridge for months.
depending on the type of tomatoes I am using. If I want to keep them whole, I put them into a glass container in my fridge. They keep well for a week or two. I don't know why you could not freeze them in their solid and dried form. I buy sun-dried tomatoes which come in foil packets sometimes from the grocery store, I keep them in my fridge for months.
A quick Google gave a lot of ways to preserve oven or sun dried tomatoes
http://www.reneesgarden.com/articles/dried_tomato.html
http://www.reneesgarden.com/articles/dried_tomato.html
This is a direct answer to your question about preserving in oil
http://anoregoncottage.com/drying-tomatoes-and-storing-in-oil/
http://anoregoncottage.com/drying-tomatoes-and-storing-in-oil/
cynupstateny
Well-known member
Ok...I think I'll pour a bit of wine vinegar in, cover in olive oil and store in the refrigerator.
I should be safe with that!
I should be safe with that!
The "rub" to the directions is "completely dry".
if the tomatoes are truly dry and not packed with any fresh herbs or garlic there
I'd agree with that but it just can't be proven adequately at home, IMO. The vinegar will provide the acidity, yes. But refrigeration does not necessarily preserve--stuff can still grow, or be present to grow when brought out. I see no need for the oil--that is the problem.
And I will mention that I am a microbiologist, but probably "fudge" food "safety"--I don't water process jams and jellies, for example, 'cause I am confident the sugar concentration, high heat and sterile jars is preservative enough. There is no botulism involved either in this use.
I'd also say that when I roast tomatoes I don't do it to completely dry anyway--prefer to have a bit of pliability--and I also puree and freeze for sauce.
Another way to store them would be to vac seal with no oil.
if the tomatoes are truly dry and not packed with any fresh herbs or garlic there
I'd agree with that but it just can't be proven adequately at home, IMO. The vinegar will provide the acidity, yes. But refrigeration does not necessarily preserve--stuff can still grow, or be present to grow when brought out. I see no need for the oil--that is the problem.
And I will mention that I am a microbiologist, but probably "fudge" food "safety"--I don't water process jams and jellies, for example, 'cause I am confident the sugar concentration, high heat and sterile jars is preservative enough. There is no botulism involved either in this use.
I'd also say that when I roast tomatoes I don't do it to completely dry anyway--prefer to have a bit of pliability--and I also puree and freeze for sauce.
Another way to store them would be to vac seal with no oil.
cynupstateny
Well-known member
I already added the oil! II guess I'll either have to use it up quickly or toss them, which I hate
to do. But thanks to all for the info!
to do. But thanks to all for the info!
I think you'll be OK with the vinegar and oil mix really, but maybe just not do
it on a regular basis. If you have a vac sealer you could put portions in a bag and seal it and freeze--or probably that way, even in fridge.
Martha stacks her dry separated by parchment and freezes, just fyi.
The usage is almost more important--it isn't the bacteria that are toxic but the toxin they produce so they have to grow before they can make you ill. AND it is inactivated by heat (but for 30 minutes)
it on a regular basis. If you have a vac sealer you could put portions in a bag and seal it and freeze--or probably that way, even in fridge.
Martha stacks her dry separated by parchment and freezes, just fyi.
The usage is almost more important--it isn't the bacteria that are toxic but the toxin they produce so they have to grow before they can make you ill. AND it is inactivated by heat (but for 30 minutes)
cynupstateny
Well-known member
Thanks, everyone!