Dried Tomaccios

I first heard about Tomaccio tomatoes two years ago when we were able to acquire a few plants for our garden center. Apparently plant breeders in Israel worked for 12 years using wild Peruvian tomato varieties to develop this gourmet cherry tomato that could be dried into sweet tomato raisins. Unfortunately our few plants sold out before I could get one to plant in my own garden.

Cluster of Tomaccios

Last year the same thing happened but we did get one planted in a pot in the greenhouse. It flourished inside the greenhouse, vigorously growing to over 7 feet tall. The beautiful small round fruit resisted cracking and grew in nice long clusters. They were sweet and juicy when eaten off the vine. Unfortunately the staff (and customers) kept picking them for snacks all summer long so I never had a chance to try drying any. But I have planted one in my garden this year so I will report back to you at the end of the summer. This much I know- they produce like crazy, the flavor is intensely sweet and wonderful, and they are easy to grow.

Here’s the information I found at www.tomaccio.com on how to dry them.

Drying

Tomaccio has an intense, sugary flavor when dried in a food dehydrator or in a conventional oven. Known as the “sweet raisin tomato”, dried Tomaccio is great as a portable snack or as an accompaniment in pasta dishes, pizza, salads, pesto, and many other dishes.

To properly dry Tomaccio fruit, follow the instructions below:

PREP TIME: 15 minutes COOK TIME: 2.5-3 hours

PREPARATION: Pick, wash and dry ripe tomatoes. Preheat oven to 200°F. Line large baking sheet with aluminum foil. Place whole tomatoes on baking sheet. Sprinkle 1-2 tablespoons salt over tomatoes.

BAKING: Place in oven at 200°F for 2.5-3 hours. After 2 hours, begin to check tomatoes to ensure that they are dried to preference. Remove baking sheet from oven after 3 hours.

STORAGE: Allow fruit to cool and then place in zip-top bags to store. Dried fruit can be stored at room temperature.