The history and origin of dried tomatoes
When you hear the term "dried tomatoes," it may seem like a fairly recent food, but in fact they have a long history, said to have been made in the Middle East since before Christ. In this article, we will delve into the history and origins of dried tomatoes and explore their appeal.
The history and origin of dried tomatoes
Sun-dried tomatoes originated in South America and were introduced to Europe by the Spanish in the 15th century. They were initially treated as ornamental plants, but in the 17th century they began to be used in cooking. At that time in Italy, tomatoes began to be used in sauces and pizza, and a food culture in which tomatoes were an indispensable part of the cuisine was born.
Dried tomatoes originate in the Middle East. It is said that dried tomatoes were made as a food before Christ. In the Middle East at that time, tomatoes were dried in the sun to improve their shelf life. In Turkey and Iran, tomatoes were packed into large bamboo boxes and dried in the sun.
Dried tomatoes were introduced to Europe in the Middle Ages. In Italy, they became especially popular and the ways in which they were used became more diverse. Dried tomatoes are easy to preserve and have a rich flavor, so they have taken root as an essential ingredient in Italian cuisine.
How to make dried tomatoes
There are two methods for making dried tomatoes: natural drying, in which the tomatoes are dried using sunlight and wind, and artificial drying, in which the tomatoes are dried in an oven or dryer.
With natural drying, product quality is affected by temperature and humidity, making it difficult to control the manufacturing process and posing problems such as products becoming soiled by sunlight. On the other hand, artificial drying dries products under constant conditions, which has the advantage of making it easier to maintain consistent product quality and reducing the risk of product soiling.
Because dried tomatoes have already been cooked, they have a longer shelf life than fresh tomatoes and are easy to store, making them a popular food ingredient for camping and outdoor activities.
Types and flavors of dried tomatoes
The flavor of sun-dried tomatoes varies depending on the type. For example, sun-dried tomatoes made from Italian San Marzano tomatoes have thick flesh and a rich flavor, making them a great match for dishes such as pasta and pizza.
Dried tomatoes made from cherry tomatoes have a strong sour taste and are great for salads and hors d'oeuvres. There are also dried tomatoes seasoned with olive oil and herbs, which can be eaten as is, spread on bread, or used as a sandwich filling.
[Recommended recipes for dried tomatoes]
Sun-dried tomatoes are an excellent ingredient that add depth to dishes with their rich flavor. Here are some recommended recipes using sun-dried tomatoes.
Oven baked sun-dried tomatoes and cheese
- This is a very simple oven-baked dish that combines sun-dried tomatoes and cheese. The saltiness of the cheese and sun-dried tomatoes creates an exquisite taste. The ingredients are sun-dried tomatoes, cheese, olive oil, salt, pepper, and basil. Layer the sun-dried tomatoes and cheese alternately, drizzle with olive oil, and bake in the oven.
Sun-dried Tomato and Tuna Pasta
- Pasta with sun-dried tomatoes and tuna is a simple and delicious classic dish. The ingredients are sun-dried tomatoes, canned tuna, garlic, olive oil, salt, pepper, pasta, and parsley. After boiling the pasta, fry the sun-dried tomatoes and tuna in olive oil, mix with the pasta, and it's done.
Sun-dried tomato salad
This salad made with sun-dried tomatoes has a refreshing taste that is perfect for summer. The ingredients are sun-dried tomatoes, mozzarella cheese, arugula, basil, olive oil, salt, and pepper.
- The dried tomatoes have had all the moisture removed, so cut them into bite-sized pieces.
- Tear the mozzarella cheese with your hands.
- Wash the arugula, drain and tear into bite-sized pieces.
- Chop the basil into thin strips.
- Place the arugula and mozzarella in a bowl, add the olive oil, salt and pepper and mix well.
- Serve on a plate, top with sun-dried tomatoes, and sprinkle with basil to finish.
The sun-dried tomatoes go well with the creamy taste of the mozzarella cheese, and the aroma of the arugula and basil enhances the freshness. We recommend finishing it off with olive oil for a refreshing taste.
summary
Sun-dried tomatoes are highly nutritious and have a long shelf life, and originated in the Andes region of South America. Sun-drying was once the norm, but now mechanical methods are more widely used. They are rich in dietary fiber and are widely used in salads, pasta, pizza, and other dishes as a healthy ingredient. Learning about their history and nutritional value will make them even more appealing, and you can enjoy creating your own variations.
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