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CreativityTranscript
00:00 (silence)
00:02 Welcome to the first video of mariners
00:08 doing what I'm calling how-to days.
00:10 This video is going to be how to make marinated tomatoes.
00:15 Some people know them as sun-blushed,
00:17 which is actually a trade name, which I can't use,
00:19 but these are actually the same as sun-blushed tomatoes.
00:22 The difference between sun-blushed and sun-dried
00:24 is sun-dried are literally dried on tables in the sun
00:28 until they're very, very concentrated.
00:30 These are like a halfway house
00:32 and then marinated in oil with garlic.
00:35 So this is what we're going to achieve.
00:37 (silence)
00:39 To make your ideal sun-ripened tomato,
00:44 or however you want to call it,
00:46 I've made six tomatoes, or I have six tomatoes here.
00:49 The secret is, this is called the calyx.
00:51 It's like a little stalk and it's horrible to eat.
00:54 It's like eating a piece of wood.
00:55 Always take that out, cut the tomato into pieces,
00:59 just like this.
01:01 So you've now got little segments of tomatoes.
01:08 The riper the tomato you can get, the better.
01:10 If the skin is splitting, perfect tomatoes.
01:14 I've prepared these earlier, as you'd expect.
01:20 So basically, my six tomatoes,
01:23 I put into this tray, into this draining tray.
01:26 Normal domestic sieve at home is fine.
01:29 Sprinkle the tomatoes with salt.
01:32 And be very generous.
01:35 Salt, shake it in.
01:37 Bit more salt, shake.
01:40 Salt, shake.
01:44 The salt is actually drawing the moisture
01:47 out of the tomatoes, which is the first important stage.
01:50 These have been draining for about an hour and a half.
01:53 See how much moisture has come out.
01:55 The next stage, if you like garlic,
02:03 just take a little bit of garlic,
02:04 chop it into pieces of your size.
02:08 Doesn't matter big or small.
02:09 And sprinkle them over the tomatoes.
02:15 I'm partial to thyme.
02:17 Lovely, lovely herb, quite aromatic.
02:21 Just sprinkle a little bit of dried thyme over the tomatoes.
02:25 And then some pepper.
02:29 Again, if you like pepper, you can make them lots of pepper,
02:34 if not, a little bit less.
02:36 Chopped chilies would also be good
02:38 if you like a hotter version.
02:39 Now, take your tomatoes, put them into your oven.
02:48 And set the temperature to about 100 degrees,
02:52 80 to 100 degrees, preferably with a fan oven.
02:55 And leave the door slightly ajar
02:59 to allow the moisture that's coming out,
03:01 because what we're doing in the oven
03:02 is drying the moisture out,
03:03 as though they're lying on tables
03:05 in a lovely Spanish or Italian sun with a breeze.
03:09 We're just replicating that effect in our oven.
03:12 So 80 to 100 degrees, door slightly ajar,
03:16 and leave them for about an hour.
03:19 Have a look to see if they've dried out a lot.
03:21 They may need a bit of a movement with a spatula.
03:24 And continue the process until you feel
03:28 they're just succulent but still juicy.
03:30 Your tomatoes, when they come out of the oven,
03:37 should look like this, slightly wrinkled,
03:40 slightly shriveled, but they're going to be very concentrated
03:43 because all the moisture is A, drained out,
03:45 and B, being dried out.
03:47 So then take your tomatoes from your oven tray.
03:50 I'll just tip these onto a board, put them in a bowl.
03:53 A little bit of olive oil.
03:56 You could use sunflower oil if you prefer.
03:59 And now the secret ingredient, caster sugar.
04:03 I've used quite a bit because this is actually
04:04 what really brings out the sweetness of the tomato.
04:08 And it doesn't taste like sugar,
04:10 it tastes like sweet tomatoes.
04:12 Give them a good mix.
04:15 Whoops.
04:16 And then put them into a storage container,
04:21 maybe a little bit more oil,
04:22 into a storage container in your fridge,
04:25 and these will last a good week.
04:27 Absolutely delicious served with a tomato salad,
04:30 mozzarella, tomato and mozzarella with some rocket.
04:33 You could add them to stews and casseroles,
04:36 a chicken dish where you want a really sharp,
04:38 intense tomato flavour, you could add them chopped
04:40 into stews and chicken dishes, even fish.
04:45 Lists and uses are endless,
04:47 but delicious just eaten on their own.
04:49 Good luck, if you have any problems,
04:51 do feel free to call me and I'll talk you through the process.