Sun-Dried Tomatoes

Photo: flickr user diongillard

Ingredients

Dried chilies

Preparation

Wash, halve lengthwise, and seed fresh plum tomatoes. Place on racks and bake in a 175 F (80 C) oven until wrinkled and dry, 16 to 18 hours.

Sprinkle a thin layer of rock salt in the bottom of a jar. pack in the tomatoes and cover with olive oil, making sure the tomatoes are completely immersed. Add a sprig of rosemary or a couple of dried chilies to the oil, if desired. Store in the refrigerator for one month before using.

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Comments

Permalink Gina Barone
September 21, 2012

I am currently making sundried tomates from my garden. I am drying them daily in the sun covered with a screen. Taking them in at night. I plan on covering them in extra virgin olive oil and storing them in a jar. Without the use of any preservative (sulfur). Should they be stored in the refrigerator? Will they last indefinately? Should I add salt as they are drying?

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Scatter the tomatoes into pasta sauces, chop them finely with olives for a salsa to serve with fish or mix them with cream cheese to make a spread for crackers. You can also give them away as gifts.

Sun-dried tomatoes last indefinitely in the refrigerator.