Scallop/Elder-Flower/Tomato: Dehydrated Tomatoes

Preparation info
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By Sat Bains

Published 2012

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For the Dehydrated Tomatoes

  • 50 ml water
  • 50 g caster sugar
  • 10


Bring the water and sugar to the boil. Add the spices and leave to infuse for 1 hour. Place the tomatoes in a dehydrator. Brush them with the syrup and dehydrate for 12 hours at 56°C, basting with the syrup regularly.

When dried, place in a container with a little of the syrup and store in the fridge until needed.