Dry tomatoes yourself

Ingredients for 1 servings:

• 2 kg tomatoes, very ripe
• Sea salt

Instructions

Working time approx. 6 hours; Total time approx. 6 hours

Pickled sun-dried tomatoes are delicious, but expensive, so it’s best to make them yourself.

Wash the tomatoes and cut them in half. Line a baking tray with baking paper and sprinkle a layer of salt about 3 mm thick. Place the tomatoes cut-side up. Place in the center of the oven. Preheat the oven to 90 degrees Celsius. Wedge a wooden spoon in the oven door to allow moisture to escape and prevent the tomatoes from overheating. They need to dry, and the salt will also absorb the evaporating liquid. The tomatoes will be dry after 5-6 hours. Once cooled, you can place them in a tightly sealed plastic container and add a few uncooked grains of rice to absorb any remaining moisture. Dried tomatoes keep for a very long time. You can also marinate them with good olive oil and/or fresh herbs. Recipes for this can be found in the database.