Knowra Sun-dried tomato Sun-dried tomato A tomato preserved by removing much of its water through sun exposure or another dehydration method. The process concentrates its flavor and extends its storage life.
Food dehydration : Food preservation by removing enough water to slow microbial growth and chemical change. Sun-drying is one way to dehydrate tomatoes and preserve them.
Olive oil : A cooking oil extracted from olives and widely used in Mediterranean cuisines. It commonly carries dried tomatoes in jars and absorbs their concentrated flavor.
Solanum lycopersicum : The cultivated tomato species, a fruiting plant in the nightshade family. Its fruit is the raw material dried to make this preserved ingredient.
Tomato confit : Tomatoes slowly cooked at low heat, commonly in oil, until tender and concentrated. It gains intensity through slow cooking rather than dehydration.
Water activity : A measure of the water available in a food for microbial growth and chemical reactions. Lower water availability helps explain why properly dried tomatoes keep longer.
Pesto : A sauce traditionally made by pounding basil, garlic, pine nuts, cheese, and olive oil. Dried tomatoes can add sweetness and acidity to variations on this sauce.
Tomato cultivar : A tomato variety selected and maintained for particular traits such as size, flavor, or yield. Fruit size, fleshiness, and seed content affect drying time and texture.
Canned tomato : A tomato product heat-processed and sealed in a container, usually with substantial moisture retained. Canning preserves tomatoes while keeping them moist, unlike drying.
Maillard reaction : A set of reactions between amino acids and reducing sugars that creates flavor and color during heating. Warm drying can deepen savory flavors, though sun exposure is not the same as cooking.
Bruschetta : An Italian antipasto of grilled bread commonly topped with seasoned ingredients. Chopped dried tomatoes make a concentrated topping for toasted bread.
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