Have you ever tried sun dried tomatoes? I've been cooking with them for years but not all sun dried tomatoes are the same flavor. Some are in oil with very heavy Italian flavors and too salty. Some are dried to a crisp. Oh, but some are perfectly soft , like a dried apricot and can be used on sandwiches and in various salads and hot dishes. Can you tell which are my favorite?
I came across some sun dried tomato recipes on Youtube and this was one that made me step up and make them, by Gennaro Contaldo
along with this one by Cuoredicioccolato .
I used organic grape tomatoes for my recipe. Oh so cute too!
So easy .
1. Wash and dry the tomatoes.
2. Cut and lay out on a flat surface. I use a stainless steel cookie sheet.
3. Salt the tomatoes. (This is a heavy salt as you will see in the photos but fear not, that heavy layer of salt will be boiled off later.)
4. Dry the tomatoes in the sunlight outdoors in the summer sun for 3 days or more. (Please take them in at night so they will not get the moisture on them at night.)
5. Boil water with 2 tablespoons of vinegar.
6. Add the tomatoes
7. Let them come back up to a rolling boil.
8. Remove tomatoes.
9. Place the tomatoes on a flat surface to dry . Use kitchen cloths or paper towels to lay the tomatoes out on and to help the drying process.
Also, I have a room with fans and left them to dry under the fans overnight.
10. The next day I packed them in a jar and submerged them in olive oil. The tomatoes must stay under the oil to keep them food safe.
11. These should stay shelf stable in the refrigerator for at least 1 year. However, the video says these will be shelf stable covered in oil out on the shelf.
Quickly...I know you are thinking about bugs and flies and things while these are drying. Forget about it. Everything will be taken care of in the vinegar and water bath!
These taste amazing and perfectly soft and chewy and smoky and sweet. I'm in love!!!
Michele
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