Rachel Roddy’s recipe for spaghetti with semi-dried tomatoes, garlic, herbs and breadcrumbs | A kitchen in Rome
Sun-drying tomatoes until they’re leathery on the outside and soft within is something of an art, but it’s more than worth it for this moreish pasta dishOne set of guidelines I received in Sicily for sun-drying tomatoes was two to seven days, depending on temperature, humidity, wind and the size of the fruit. I might as well have been given a surfboard and told “go”, because that advice felt far too broad and general to be helpful to a complete beginner. So I asked someone else.For them, with an ideal temperatures of 35C and low humidity, trays of egg-sized tomato halves arranged on wire racks on wooden boards, sprinkled with salt and left in full sun during the day, and taken in at night, generally took three days to reach the desirable point: dry enough to store, but still with a flexibility and sweet chew. From broad to specific, this advice also felt overwhelming: What if the temperature changes or turns humid? What are the signs of humidity? What if my tomatoes are bigger than eggs? What happens if it rains? In the end, though, between these two extremes of advice and temperatures swinging between being in the pleasant 20Cs and burning 40Cs, too much humidity, rain (bring them inside) and not being particularly organised, I have managed to – relatively successfully – dry batches of tomatoes of all shapes and sizes. Continue reading…
To read the full story from the source: The Guardian – International
