Under the Summer Sun: Sun Dried Tomatoes

While we all spend our days rushing to get things done, we often forget to slow down and take some time for us: if for no other reason than to recharge. For some, relaxation is time spent with family and others prefer to seclude themselves with that one special someone.   There are even those among us who prefer the tranquil solitude of a backyard garden to unwind. When it comes to gatherings or downtime some form of food or drink is often involved. So lets slip away for a little, and loose ourselves to the possibility of dining for lunch, al fresco, with sun dried tomatoes.

History:

With all the notoriety the Romans and Italians have regarding the tomato, you would think the tomato would have Mediterranean origins, but think again. The humble tomato only made its way to Europe during the 1500’s from South America. The Aztec’s are thought to be the original tomato farmers, it is estimated that they started farming the crop as early as 700AD. When first brought to Europe the tomato was thought of as a houseplant and the culinary component came much later. As far as sun dried tomatoes are concerned, their history has been lost to time. It is fair to guess that they were originally created naturally and upon finding out the extended life of the tomato through this procedure, humans adapted and enrolled this technique into their food preservation methods.

Production:

Have you heard of slow food, the anti-fast food movement originating in Italy?   The sun dried tomato fully embodies the meaning of slow food considering it can take up to ten days to dry out in the summer sun, loosing up to 95% of its water content. Some producers will pack the dried tomatoes dry, whereas others choose to pack them in jars of oil, in either case they have the option to be packaged with herbs and spices. Some producers even dry the tomatoes with the herbs.

Flavour:

Tomatoes, like all foods, are largely flavoured through a balance of acidity and sweetness, sun-dried tomato also offers a subtle salty note as well. If you have ever bitten into a tomato you know the flavour, and it is greatly intensified through the sun drying process and also is left with a texture similar to a rough chewing gum that softens with hydration. This intensity offers a variety of options for the culinary elite. From pasta and pesto to sandwich ingredients or tossed into a salad there are few places where sun dried tomatoes cannot fill a space on your menu.

This week, just take it outside. Be it a cold pasta salad, a tapenade with a French baguette or a vegetarian sandwich featuring sun dried tomatoes all these items and more can, and should, be enjoyed this summer. Paired with a crisp and light white wine any of the before mentioned foods seem to be asking for a return to this featured ingredients’ second home, under the summer sun.