Every summer we take advantage of nature's bounty by selecting the finest tomatoes and leaving them to ...rest in the sun, transforming them into delicious sun-dried tomatoes. This simple yet tasteful process concentrates their natural sweetness, creating a versatile ingredient perfect for enhancing main dishes, salads, sauces and sandwiches. Try these homemade sun-dried tomatoes on toasted bread with a little cheese for a delicious taste of summer...
DIFFICULTY LEVEL
Easy
Easy
TIME NEEDED
3 - 7 days
3 - 7 days
QUANTITY
Α medium sized jar
Α medium sized jar
Ingredients
- Tomatoes (small and firm or pomodoro variety)
- Coarse salt
- Olive oil
- Vinegar
- Basil leaves
- Garlic
How to
- Slice tomatoes in half.
- Place them on a baking sheet.
- Sprinkle with coarse salt.
- Cover the baking sheet with a thin cheesecloth.
- Leave tomatoes in the sun until dry for 3 to 7 days. It always depends on the weather conditions. We never leave them outside after sunset.
- When they are ready (dried, with no inner moisture but still flexible), put them in a sterilized jar and cover them with olive oil. For a medium jar add 2 tbsp of vinegar, some basil leaves and 3 - 4 cloves of garlic.
Note from Greek jar:
Leave them there at least for a month before you taste them. For best quality, use within 6 to 9 months.
