Fresh Tomatoes ("Momotaro" and "Sicilian Rouge")
Dad said the small ones were not "Aiko." "Sicilian Rouge" is a variety developed in Japan by a collaboration of an Italian tomato breeder and a Japanese company. It is said to contain much more lycopene, pectine, GABA and glutamic acid than regular varieties. As they say in the ads, the sauce made with this variety of tomato thickened pretty quickly and was very tasty.
This was a test batch so I didn't use a big enamel pot.
1 kg tomatoes
330 g granulated sugar
1 tsp. lemon juice*
2 whole black peppers
*Dad's meyer lemon. Whole black peppers were added when the jam was poured into jars (one for each).
OVEN-DRIED CHERRY TOMATOES from "Hanamaru Market"
Halved cherry tomatoes sprinkled with salt. Pat-dried with paper towel in five minutes.
(Baking at 140C for 15 minutes + pat-drying) x 2
(140C for 30 min. + pat-drying) x 2
Keeps for one month if stored in olive oil.
You see I've been working hard? ;)
This was my first time making oven-dried tomatoes. I think my oven did a good job.
But I want to try sun-dried cherry tomatoes, too. Maybe after this rainy season is over...