I have a veggie patch, and at the moment, I have an abundance of zucchini and tomatoes. If your board just eating them raw, why not switch em up a bit and preserve some. I eat tomatoes pretty much every day and even though I grow them I still purchase one type, so you could say I love them. My favourite is the small Solanato from Woolworths. They’re packed with flavour, crunch when you bite into the outer skin and are juicy. Their flesh is so flavourful I have them almost every day with a salad for lunch. I must try to grow some from seed this season.
Oven dried tomatoes
Roma is the best variety for this job. Its flesh is dense, has a good flavour and will dry beautifully. Cut the tomatoes in half lengthways and place cut –side up on a cooling rack over an oven tray. Sprinkle the tomatoes lightly with salt and any herbs you would like to use. Dry in the oven on the lowest possible setting for 3 – 6 hours for semi sundried and 6 – 8 hours for dried or until the tomatoes fee dry when you touch them. Or if you have a dehydrator use that of course.
Once cool pack them into hot sterilised jars and pour enough good quality olive oil over the tomatoes to completely cover them. Semi-dried will last in your fridge for a week to 10 days although if you choose to dry them a little further they will keep for about a month.
Of course, you could also make some of my tomato sauce if you have an abundance. This sauce is pretty popular at the cooking school.