Do you know how easy it is to make homemade sun-dried tomatoes? No? Then if you’re one of those who loves to put tomatoes everywhere and always buys them in oil or dried, I recommend following my recipe. Once you’ve tried making them at home, you won’t buy them anymore. You just need tomatoes, salt, and racks to place them in the sun.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Days
- Cooking time: 3 Minutes
- Portions: 300 grams of sun-dried tomatoes
- Cuisine: Italian
Ingredients for homemade sun-dried tomatoes
- 4.4 lbs San Marzano Tomatoes
- to taste Coarse salt
Preparation of homemade sun-dried tomatoes
Preparing homemade sun-dried tomatoes is really very easy. You just need to get a rack like the ones inside our ovens to arrange the tomatoes. The denser the rack, the better, so you don’t risk the tomatoes falling when they start to dry.
First, wash, dry the tomatoes very well, and cut them in half lengthwise. Arrange them on a rack placed over a baking tray or similar, sprinkle them generously with coarse salt.
Place the prepared tomatoes in the sun, taking care to move them if the sun isn’t strong all day and then bring them indoors at night to avoid moisture.
After two days, turn the tomatoes and sprinkle them again with more coarse salt, so the sun-dried tomatoes dry well on all sides. The sun-dried tomatoes will be ready when they’ve lost all their water, appearing wrinkled and a bit twisted.
I store them in a paper bag away from moisture and light and then briefly dip them in boiling water, dry them, and store them in oil in the refrigerator. You can keep them in the freezer, laying them flat to freeze, then placing them in a freezer bag once frozen. When needed, take out the ones you want to use.
Sun-dried tomatoes are excellent for topping a pizza, as a dressing in pasta or rice salads, added to tomato sauce, or for sautéing along with chicken cutlets.
Get creative with your homemade sun-dried tomato preparations, and if you’d like, share how you use them… ENJOY YOUR MEAL
Notes
Sun-dried tomatoes keep well for a long time. If you have a cellar, you can hang them using a thick cotton thread, otherwise store them in paper bags in the pantry. You can preserve them in oil while still dried but in the fridge (for safety), or briefly dip them in boiling water, let them dry, fill jars with tomatoes, top up with extra virgin olive oil, cap, and store in the refrigerator for several months. HERE and also HERE are recipes with TOMATOES. If you want to see more recipes, RETURN TO HOME
