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Make your own sun-dried tomatoes




Source of Recipe


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Make your own sun-dried tomatoes

Start with plum (Roma) tomatoes from your garden or
farmer's market.
They are the meatiest of tomatoes and carry less water.
Cut them in half lengthwise, and carefully place the halves
skin side down on a framed nylon or plastic screen.
Be careful to preserve the liquid from inside the tomato --
the drying process will concentrate powerful flavor in the juice.

Put a cheesecloth cover over the screen to protect the tomatoes from
dirt and insects. Raise the cheesecloth off the tomatoes slightly with
bamboo skewers. Then place the screen outside in the sun. Count on a
few days of drying and be sure to bring the tomato screens indoors
overnight, once the sun goes down.

OR

Alternatively, you can dry plum tomato halves in an electric food
dryer set at 120°F for 24 hours.
Drying tomatoes in a conventional oven is trickier. You must maintain
a low heat of 120°F consistently for 24 hours.
This is quite difficult, and is not recommended.

Store sun-dried tomatoes dry, in sterilized glass jars with tight fitting
lids. Do not store them in olive oil.

When you want to use the dried tomatoes, pour a mixture of equal
parts of vinegar and boiling water over them.
Then let them sit for five minutes, or until they soften to a chewy
consistency. Drain and cover with olive oil, seasoned with a few slivers
of garlic clove.
Let them marinate 24 hours in the refrigerator before sampling.
You can store them in this oil, refrigerated, for two to three weeks.
You can use these dried tomatoes with pasta, soups, salads and antipastos.