Sun Dried Tomatoes
I have two favourite ways to preserve tomatoes. Either in a simple tomato sauce or sun-dried. Sometimes I make the effort to put them outside, but mostly I do the quicker, oven method. If you have several varieties of tomatoes it is better to separate them as the big ones will take longer to dry
Traditional, Outside Method
The important part here is to have enough air flow around the tomatoes. Fine mesh is the ideal, but I have used a dish drying rack with cheesecloth on it and, when I was in Italy, I saw this great idea using a clothes-horse and shade-cloth
Cut the tomatoes in half length-ways. Lay the tomatoes face up on the rack, sprinkle with salt and cover with another mesh, or a sheet of cheesecloth. In Italy they keep them open, but I don’t like the idea of bugs landing on my tomatoes!
Leave them in the full-sun and bring them in every evening or they will get damp with the morning dew. They take about 10 days to dry out. You can either put them in a jar with olive oil or store them as is.
Oven Method
Cut the tomatoes in half length-ways, or iff they are very big, cut them into quarters. If you scoop out the seeds, they will dry quicker, but it isn’t necessary. Lay them face up on a baking tray. Sprinkle with a little salt and drizzle with a small amount of olive oil. Some people add herbs at this stage too. I prefer to put fresh herbs into the jar at the end as I don’t like crispy herbs.
Put them into your oven at the lowest setting and leave for 6-8 hours. They will be dried and crinkly around the edges.
Leave them out for another 12 hours to totally dry out. You can store them dried or pack them into a jar with olive oil. Add fresh herbs at this stage if you wish.
Using Sundried Tomatoes
When you dry your own tomatoes they become chewy, not the dried up crisps that you often find in the shops. I enjoy them thinly sliced in salads, sandwiches and pasta dishes – the intense flavour is delicious. However, if you would like a gentler taste, simply soak them for 2-3 minutes in a bowl of boiling water. If you are using them in a long cooking dish, such as a stew or soup, you only need to cut them up and add to the pot. They will absorb water as they cook and soften.
Sun-dried tomatoes are excellent in breads, scones and other savoury baked dishes. You will have to soak them in boiling water for 2-3 minutes before adding to the dough, or they will absorb the moisture from your bread and you will get a dry loaf.
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