Tomatoes are one of the most common garden products during the summer months. In the town of Chiprana in Zaragoza, Antonio Acero and Balbina Piazuelo continue the tradition of seasoning and drying tomatoes for later use in traditional cooking. They will share their knowledge on the preparation and conservation of dried tomatoes.
To ensure proper drying, the tomatoes must be harvested from mid-July to mid-San Roque when the weather is warm and dry. The ideal size for drying is neither too thick nor too small. After being opened and salted, the tomatoes are left to dry in the sun and air for several days. Once dried, they can be used in traditional cooking by hydrating them and frying them in olive oil. Dried tomatoes are considered a delicacy due to their concentrated flavor and are enjoyed by Antonio and Balbina for personal and family use.
Key Takeaways
- Tomatoes are harvested from mid-July to mid-San Roque for proper drying.
- The ideal size for drying is neither too thick nor too small.
- Dried tomatoes are considered a delicacy due to their concentrated flavor and can be used in traditional cooking by hydrating them and frying them in olive oil.
Harvesting the Tomatoes
To prepare dried tomatoes for traditional cooking, it is important to harvest them at the right time. The ideal time to harvest tomatoes for drying is from mid-July to mid-San Roque, as the weather is not too cold before or after this time, which allows the tomatoes to dry well. It is recommended to choose tomatoes that are of a normal size, neither too thick nor too small, as they dry better.
When selecting tomatoes for drying, it is important to avoid choosing very fat tomatoes, as they take longer to dry and require more salt. If fat tomatoes are chosen, they must be soaked in saltwater overnight and then dried for a longer period. To dry the tomatoes, they must first be opened and salt must be added generously. After two or three days, the tomatoes must be turned over without adding salt or anything else until they finish drying.
Once the tomatoes have dried, they can be hydrated for later use in traditional cooking. To hydrate the dried tomatoes, they must be soaked in clean water for a few hours, with the water being changed two or three times to ensure that the salt is distributed evenly. After soaking, the tomatoes must be fried in virgin olive oil from Chiprana until they are crispy and ready to eat.
Dried tomatoes are considered an exquisite delicacy due to their concentrated flavor, and they have been a traditional product in the Zaragoza town of Chiprana for a long time. Antonio Acero and Balbina Piazuelo continue to carry on the tradition of seasoning and drying tomatoes for their personal and family enjoyment.
Selection of Tomatoes
To prepare and conserve dried tomatoes for later use in traditional cooking, it is important to select the right type of tomatoes. The ideal time to harvest tomatoes for drying is from mid-July to mid-San Roque, as the weather is not too cold before or after this period, which allows for better drying.
When selecting tomatoes for drying, it is recommended to choose a normal size, neither too thick nor too small, as they dry better. It is also important to take advantage of the sunny and airy weather for drying, as tomatoes dry up badly once the night falls.
It is recommended to avoid selecting very fat tomatoes, as they have a much harder time drying and require more salt. If fat tomatoes are selected, they must be soaked in saltwater overnight and then put in two to avoid flies.
Once the tomatoes are selected, they are opened, and salt is added generously so that they can dry properly. After two or three days of being up like this, they are turned over without adding salt or anything until they finish drying. Sun and air are needed for drying, and it usually takes around 4 to 5 days to dry them completely.
After several days of drying, the tomatoes are ready to be hydrated for later use in traditional cooking. To hydrate them, they must be soaked in clean water, and the water must be changed two or three times to ensure that the salt goes well.
Once the tomatoes are hydrated, they can be fried in virgin olive oil from Chiprana, which is put in the pan with about half of oil. They are fried on both sides until they are crispy and ready to eat.
Overall, selecting the right type of tomatoes is crucial for preparing and conserving dried tomatoes for later use in traditional cooking. Antonio Acero and Balbina Piazuelo continue to make dried tomatoes using traditional methods, which are considered an exquisite delicacy due to their great concentration of flavor.
Preparation for Drying
To prepare tomatoes for drying, one must select ripe tomatoes of a normal size, neither too thick nor too small. The best time to harvest them is from mid-July to mid-San Roque. It is important to take advantage of the sun and air as tomatoes dry poorly at night. Fat tomatoes are harder to dry and require more salt. If one wants to dry fat tomatoes, they should add more salt, and soak them overnight.
To begin the drying process, the tomatoes are opened, and salt is added generously. The salt helps the tomatoes to dry out. The tomatoes are left to dry in the sun and air for two to three days. After this time, they are turned over, and left to dry for another four to five days until they are completely dry. During the drying process, it is important to turn the tomatoes over without adding any salt or anything else.
Once the tomatoes have dried, they can be rehydrated for later use in traditional cooking. To rehydrate them, they are soaked in water that has been changed two to three times to ensure that the salt is distributed evenly. After soaking, the tomatoes are fried in virgin olive oil from Chiprana until they are crispy and ready to eat.
Dried tomatoes are considered an exquisite delicacy due to their concentrated flavor. Despite new trends, Antonio Acero and Balbina Piazuelo continue to make dried tomatoes for their personal and family enjoyment, carrying on the tradition of seasoning and letting dry garden products for the winter months.
Traditional Drying Process
Antonio Acero and Balbina Piazuelo from Zaragoza town of Chiprana follow the tradition of seasoning and drying tomatoes for later use in traditional cooking. The best time to harvest tomatoes for drying is from mid-July to mid-San Roque. It is important to select tomatoes of normal size, neither too thick nor too small, to ensure they dry properly. Fat tomatoes are harder to dry and require more salt. To dry the tomatoes, they are opened and salt is added generously. After two or three days, they are turned over and left to dry until they weigh only about 1 or 1 and a quarter kilos from the original 12 kilos.
Once the tomatoes have dried, Balbina explains how to hydrate them for use in cooking. The tomatoes are soaked overnight in clean water, which is changed two or three times to ensure the salt is distributed evenly. The excess water is drained, and the tomatoes are fried in virgin olive oil from Chiprana. The fried tomatoes are considered an exquisite delicacy due to their concentrated flavor.
Despite new fashions, Antonio and Balbina continue to make dried tomatoes for their personal and family enjoyment.
Turning the Tomatoes
To prepare and conserve dried tomatoes for later use in traditional cooking, it is important to select the right tomatoes. According to Antonio Acero and Balbina Piazuelo from the Zaragoza town of Chiprana, the best time to harvest tomatoes for drying is from mid-July to mid-San Roque. During this time, the weather is warm and dry, which allows the tomatoes to dry properly.
When selecting tomatoes for drying, it is important to choose ones that are of a normal size, neither too thick nor too small. Fat tomatoes take longer to dry and require more salt. The ideal size is a tomato that is caught, open, and not too fat. Once the tomatoes are selected, they are opened and salt is added generously. The salt helps the tomatoes to dry and keeps the flies away.
After two or three days of being up like this, the tomatoes are turned over but without adding salt or anything. Until they finish drying, sun and air are needed. At least the sun is required, but if the air is much better, it usually does both. After 4 or 5 days, the tomatoes are ready to be removed definitively. About 12 kilos of tomatoes before opening remains 1 or 1 and a quarter after drying.
Once the tomatoes have dried, they can be hydrated for later use in traditional cooking. Balbina recommends changing the water two or three times to remove excess salt. After soaking them, the tomatoes are fried with virgin olive oil from Chiprana. They are put in the pan with about half of oil and fried on both sides until they are ready to eat.
Dried tomatoes are considered an exquisite delicacy due to their concentration of flavor. Despite their popularity, Antonio and Balbina continue to make them for personal and family enjoyment using traditional methods.
Final Drying Stage
To prepare dried tomatoes for winter use, the tomatoes need to be seasoned and dried properly. The best time to harvest tomatoes for drying is from mid-July to mid-San Roque in Zaragoza town of Chiprana. Antonio Acero and Balbina Piazuelo, who follow the traditional method of drying tomatoes, recommend choosing tomatoes of medium size that are neither too thick nor too small for better drying. Fat tomatoes take longer to dry and require more salt.
Once the tomatoes are selected, they are opened and salt is added generously so that they can dry properly. After two or three days, the tomatoes need to be turned over and left to dry for another four or five days. The drying process requires sun and air, and the tomatoes need to be turned over without adding salt until they finish drying.
After several days of drying, the tomatoes need to be hydrated before cooking. Balbina recommends soaking them overnight and changing the water two or three times to remove excess salt. The tomatoes are then fried in virgin olive oil from Chiprana until they are crispy and ready to eat.
Dried tomatoes are considered an exquisite delicacy due to their concentrated flavor, and Antonio and Balbina continue to make them for personal and family enjoyment using the traditional method.