Sun drying tomatoes is a true creation of Umami flavour where the sweet taste of the tomatoes is concentrated to a leathery flesh that can be enjoyed at once or even when jarred. It adds a wonderful punch of flavor to almost anything you add them to.
August and September are the months that you can find the sweetest of all the tomatoes. Aim to get the long ones, otherwise known as San Marzano or Roma as they have the thickest flesh and the least of seeds and water.
Sun-Dried Tomatoes
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Sun-Dried Tomatoes
Ingredients
- 4kg Tomatoes , ripe, San Marzano – Roma variety, or even cherry tomatoes, halved
- Olive Oil enough for the jarring
- 4 tbsp coarse Sea Salt
Instructions
- Take 3-4 large rectangular tin trays and add the halved tomatoes, cut/flesh side up. Liberally sprinkle all-over them the coarse salt.
- Place the tin trays in the sun while covering them with a thin transparent cloth and let the sun do its magic. Avoid keeping them outside during the evenings in case of humidity. After 3-4 days the tomatoes should be ready, they should have a leathery soft texture.
- As you will not be using all them immediately, you can either store them in sterilized glass containers toped-up with oil and refrigerate for some months.
