Jazz up your sun-dried tomatoes by preserving them in olive oil mixed with herbs and spices such as basil, rosemary, or garlic.

Homemade Sun-dried Tomatoes

Who knew that laying out in the sun to the point of getting shriveled would be a good thing?  It works for tomatoes and turns them into a gourmet ingredient, sun-dried tomatoes.  These days ovens and fancy dehydrators are used to make sun-dried tomatoes, but we enjoy the old-fashioned and natural way of using the sun.  We especially love them in pasta dishes and to top off on salads. Here’s how to make your own …

Homemade Sun-dried Tomatoes

  • Organic tomatoes (Roma, Cherry, or any variety)
  • Salt

Wash the tomatoes and then slice them in half. Place them on a raised screen and lightly sprinkle with salt.  Place outside in the sun and depending on your weather conditions, this could take anywhere from four days to two weeks. Bring them in during the night, so the dew will not undo the drying process. About 10 standard tomatoes yields one ounce of dried tomatoes. The end product must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth.

Written by Greenista Girl Shubhra

Photos by Trade Note

Recipe Adapted from About.com

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Sundried tomatoes keep their nutritional value and are high in lycopene, antioxidants, and vitamin C and low in sodium, fat, and calories.