When tomatoes are in abundance this is a perfect way to catch some of the flavours of the Sun. Nothing is complicated, yet there are some rules you must stick to in order to have a successful sun dried tomato. When perfectly dried, tomatoes can stay in the fridge in an air-tight container till Christmas, or even longer.
Plum tomatoes, Roma and San Marzano are the most suitable, however I also dry the cherry varieties, including Pachino and the Yellow pear shape.
I place my tomatoes on an oven rack and arrange a mosquito net to cover the lot from flies and wasps. Make sure to find the most sunny spot available either on a balcony, roof or yard and ensure that they are enjoying the sun for at least 10 hours. When the sun sets, take the tomatoes inside and cover them with a clean cloth, then out again the next morning. Keep doing so, for at least five days or till they dry out completely.
2Kg Tomatoes
2 Tbsp Salt
1 Tbsp Sugar
1 tsp Ground Black Pepper
Cut the tomatoes lengtways and arrange side by side on a rack, cut side up. Put salt, sugar and pepper in a jar, close with lid and shake so that all mix well. Take tomatoes outside in a sunny spot and shake a little Salt and Sugar mixture on each tomato. Mixture should be enough for 2 kilo tomatoes. Cover and let them sun bathe! Before it gets dark, take them inside and cover with clean cloth, then out again the next morning. Do not salt them again! Once is enough. When completely dried and firm, place in an airtight container and leave in the refrigerator till needed. Can be consumed instantly, however they taste better during the winter days, on some cheese platter and a glass of wine.
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