Sun-dried tomatoes give plain tomatoes a fancy makeover.When you make your own, you can leave them plain, add garlic cloves for anItalian bite or season them to your individual taste. Drying your tomatoes willpreserve an abundant crop, which might otherwise be doomed to rot or overlookedin your freezer. Add sun-dried tomatoes to salads, soups, pizzas and all kindsof dishes for a bright flavor of summer all year round. Make sun-dried tomatoeswithout the sun.
Sun-dried tomatoes give plain tomatoes a fancy makeover. When you make your own, you can leave them plain, add garlic cloves for an Italian bite or season them to your individual taste. Drying your tomatoes will preserve an abundant crop, which might otherwise be doomed to rot or overlooked in your freezer. Add sun-dried tomatoes to salads, soups, pizzas and all kinds of dishes for a bright flavor of summer all year round. Make sun-dried tomatoes without the sun.
To make sun-dried tomatoes you will need the following: 6 pounds of tomatoes, water, cloth or paper towels, knife, cutting board, spoon, cake rack, grill pans, cookie sheets, vacuum bags, vacuum sealer.
Pick 6 pounds of ripe, blemish-free tomatoes. Rinse the tomatoes under warm running water. Wipe them dry with a towel. Cut the tomatoes in half from stem to bottom on a cutting board. Cut each half again so that you have four quarters from each tomato.
Scoop out the seeds of larger tomatoes like Big Boys or beefsteaks with a spoon. You can leave the seeds in smaller tomatoes if you like.
Preheat your oven to 150 degrees Fahrenheit or the lowest possible setting. Place metal cake racks or grill pans on top of baking sheets. This will keep tomatoes from sticking and burning on the cookie sheets.
Arrange tomatoes on the racks cut sides up. Sprinkle the tomatoes with sea or kosher salt. Sprinkle on some basil if you like. Bake the tomatoes for 10 to 20 hours, moving them around every three to five hours.
Examine your tomatoes after 10 hours. When the liquid is completely gone from the fruit, the tomatoes are dried. Tomatoes should be leathery but not bitter. Remove tomatoes from the oven and allow them to cool for 30 minutes.
Fill vacuum bags half way with tomatoes. Remove the air from the bags. Sun-dried tomatoes will keep this way for about six months. Roma tomatoes work best because they are pastier, but you can use any tomato for this.Put sun-dried tomatoes in olive oil right before serving them. It is not recommended that you store tomatoes in olive oil at home.