Sun Dried Tomatoes with Lemon and Garlic

moanymoany

I had a fab salad in the Infinity Food Restaurant in Brighton and with it was a small saucer of sundried tomatoes with small chunks of lemon and cloves of garlic. It was simply divine. :drool:

I have found instructions for oven drying tomatoes and preserving lemons. However, will I have to preserve the lemons and then cut them into chunks to put in with my tomatoes and garlic? Or, can I just put chunks of lemon into the oil with the tomatoes and garlic?

I've decided to give preserving a go this year, but I'm unsure about the bottling business and I've decided to concentrate on stuff that is less 'dangerous', IYSWIM.

Penelope_Penguin

I think that if you're going to serve the lemon immediately, then fresh will have a lovely taste.

If you're making jars of lemon, tomato and olive in oil, as gifts for instance, I think that you'll need to reduce the moisture content of the lemon. I've done this myself, with olives, chilli, whole garlic cloves, fresh herb sprigs, and they were fab.

I once made preserved lemons and they were disguisting please let me know if you find a good recipe :beer:

Penny. x