How To make Sun Dried Tomatoes

While cutting the cherry tomatoes into halves for sun drying, I was again taken back to the wonderful days when we were young. One of the many beautiful memories which keep on giving a sneak peek brought a smile on my face only to create another one for future.

We had a huge open space in front of the house. With a beautiful manicured lawn in the center and flower beds all around, there was enough space left to grow all sort of veggies and it was very well utilized to grow different varieties of gourds, brinjal, lady's fingers, various greens and tomatoes. During the season when tomatoes were harvested in bulk, my mom used to make the most of them by making bottles of ketchup, tomato relish and the remaining were cut into thin slices and dried in the strong summer sun to be used through out the year. These came in really handy when during the peak summers, tomatoes disappeared from the markets and the curries that were made on an everyday basis could not be compromised. These dried tomatoes were soaked in warm water for a few minutes and then ground to a paste to be used in curries. We were assigned the job of spreading the cut slices on the large plastic sheets spread in the courtyard and when the sheets turned a riot of red, it gave a wonderful sense of accomplishment and a feeling of proud to be a part of this yearly activity.

I too dry tomatoes every year but the the purpose has changed a lot. I love sun dried tomato pesto and a good bread decked with these pearls. Although sun dried tomatoes are available in the market, but why to shell out so many extra bucks, when it is so easy and economical to make your own and plus doing your own things gives such satisfaction which is incomparable. Here is how to make your own batch of Sun dried tomatoes.

All you need is

Cherry tomatoes  - 2 kg
Salt - 1 tsp

If cherry tomatoes are not available, you can use the regular tomatoes and cut them in thin slices.

Method of preparation

Wash the tomatoes and cut them into halves.
Arrange them in a single layer in a few baking trays or plates with the cut side up.
Sprinkle salt on top.
Keep the trays in the sun for 2 to 3 days till the tomatoes are dried completely.
Cover the tray with a light muslin cloth.
Keep the trays inside during the night and then again put them in the sun the next day.
Store in an airtight container in refrigerator for up to an year.
You can also store a few in a glass jar covered with olive oil.
Add a sprig or two of rosemary in the jar to give a nice herby flavor.
The ones stored in olive oil can be kept at room temperature in a dry area away from sunlight.