Ingredients
- 5 kg ripe tomatoes
- Salt
- Olive oil
Instructions
- Slice the tomatoes into slices about 1 cm thick.
- Lay a plastic (non-metallic) mesh on a drying rack, as metal can cause the tomatoes to darken. Spread the tomato slices evenly across the mesh.
- Sprinkle salt on both sides of the tomatoes.
- Cover the tomatoes with a thin mesh cloth or small umbrellas (as shown in the photo) to protect them from insects.
- Place the rack in a sunny spot where the tomatoes can receive full sunlight all day.
- Let one side dry in the sun for one day, then flip the slices over and let them dry on the other side the next day.
- By the end of the second day, the tomatoes should be dry, with no moisture, but not overly hard or brittle.
- Once they’re ready, pack the dried tomatoes into a glass jar and cover them completely with olive oil.
Tips for Use
These sun-dried tomatoes are perfect in salads or as an ingredient in your cooking. You can blend them into a paste to use as a substitute for tomato purée in recipes.
Best Season to Prepare
The ideal time to make sun-dried tomatoes is between July and mid-August when the sun is strongest.
A Taste of Summer All Year Long
Making sun-dried tomatoes at home is like preserving a slice of summer sunshine. Their intense, sweet, and tangy flavor is a treat for your recipes, and their rustic preparation adds a touch of tradition to your kitchen.
