Sun-Dried Tomatoes
Making sun-dried tomatoes is such a satisfying way to deal with the abundance of tomatoes in the garden at this time of year. I especially like the Roma variety for sun-dried tomatoes, however you can use any tomatoes.
Steps:
Wash tomatoes. Use uniformly sized tomatoes so they dry evenly.
Cut in half lengthwise and scoop out flesh (save it to add to a homemade pasta sauce).
Place tomatoes cut-side up on a baking sheet that is placed on top of an oven rack.
Pat dry with a paper towel and lightly sprinke with salt and Italian mixed herbs.
Place on a table outdoors, on raised blocks (for circulation), directly in hot sunshine and cover with a gauze throw to deter fruit flies. Leave in sunshine all day.
Bring tray inside at night. If you have used your oven to make dinner, place the tomatoes in the oven when you have turned it off to let them keep drying.
Turn tomatoes over and place in the sunshine again the next day.
I finish my tomatoes off in the oven on a low heat after the second day.
Your tomatoes are done when they are dry but still bendable.
Squeeze them between your fingers to ensure they are not moist; which will make them go mouldy quickly.
Keep an eye on your tomatoes towards the end of drying so they do not become brittle or leathery; which will make them tough.When they are cool, store them in either an airtight bag or container in the freezer; or layer in a small clean jar and pour extra virgin olive oil to cover them. Seal tightly with lid and refrigerate. They will keep for a number of months.
These are perfect for pasta sauces, pasta salads, sharing platters, soups and dips.