Well dried tomatoes should be leathery but pliable. Store in glass jars with tight lids. To use the tomatoes, pour a mixture of equal parts vinegar and boiling water over them and let them sit a few minutes until they soften to a chewy consistrency. Drain and cover with olive oil seasoned with a sliver of garlic. Let them marinate in the refrigerator for at least 24 hours before sampling. They'll keep in this oil for about a month.
- Italian Plum tomatoes,sliced in half or thirds if they are huge.
- Electric Food dryer or screens
Place tomatoes skin side up on screens outdoors or put in an electric food dryer at 120*F for 24 hours. Outside, count on a few days of drying;bring in at night.
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Source: Stocking Up II
Submitted By: Eileen Werth
Sun Dried Tomatoes