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2013
I got a drier for the Christmas in 2012. So 2013 was my first (or zero) season. A friend designed nice labels, but I did almost everything wrong. From bad variety of tomatoes to drying for too long, so tomatoes were small pieces and very hard. Among other spices, I put marjoram to bottles. Very stupid experiment. It made awful bitter taste. But despite that, Tomacio get its first fans.
2014
I tried to avoid mistakes from last year. No more marjoram, so the taste was better. I also bought selected variety of tomatoes, suitable for drying.
But during this season, I had small accident. I was sterilizing the product in boiling water and forgot, that the fire is still on. I smelled smoke, so I ran to to kitchen and saw strong smoke coming out of cooker. Stupid and shocked, I took COLD water and poured it there. And there it came. Two Tomacio bottles EXPLODED, but wow. It was really strong. And it was accompanied with eruption of boiling oil. Pieces of broken glass and oil marks everywhere. NEVER put out gas-cooker fire with cold water!!!
2016
I finished this season just month ago, so Tomacios are steeping now. I did an experiment this year. This was first time, when I did not use extra virgin olive oil only, but I rather mixed it with sunflower oil. Why? Because I was reading ingredients on many dried tomatoes, which can be bought at supermarket, and no one uses extra virgin olive oil, they use rapeseed or sunflower oil. So I tried. I was tasting some already, and yeah, they are coming closer to that "mainstream" taste. Which I personally don't like, but I see it as another experience.
2015
Best season yet. No fails. I was satisfied with Tomacio 2015. Experience was noticable. I gave out all the bottles for free. I hope everyone loved it. One tasting is worth thousand words.
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