How to Make Sun-Dried Tomatoes at Home
Indulge in the intense flavors of sun-dried tomatoes. These shriveled, tangy gems are bursting with rich sweetness, due to the drying process that concentrates their natural sugars.
Servings: 250 gram
Ingredients
- 2 kg roma tomatoes use any variety of your choice
- 1 tbsp sea salt to sprinkle
- black pepper freshly ground
Instructions
- Thoroughly wash and clean the tomatoes
- Slice the tomatoes evenly or halve them. Ensure they are of equal size for even-drying.
- Place them on a slightly raised bed to allow uniform evaporation. Cover the tomatoes with a thin cheescloth or muslin.
- Place the prepared tomatoes in the sun.
- Bring them inside during the night to avoid evening dew adding moisture back to the tomatoes.
- Repeat this for 4 days upto 2 weeks till the tomatoes are dried completely.
- Allow them to dry till they loose 88-93% of their moisture and became dry but not crispy.
- Store the sun-dried tomatoes properly in an air-tight jar. They can last up to several months and adds great flavor to your meals.
Notes
- Place the tomatoes on a raised screen to allow moisture to evaporate from under the screen as well.
- You can use a screen, or a muslin cloth over raised legs like a mesh cot (चारपाई) and dry them naturally in the sun for 4 days to up to two weeks.
- Do not forget to bring them inside during the night to avoid evening dew adding moisture back to the tomatoes.
- The sun-dried tomatoes should be perfectly dry but not crisp or burnt. There should be no inner moisture to avoid bacteria growth.
- If you are adding oil or herbs to sun-dried tomatoes then they need to be refrigerated after opening.