Sun-Dried Tomatoes

Ingredients

• ●3 pounds Roma or plum tomatoes (smaller, meatier varieties work best)
• ●1 tablespoon fine salt
• ●1 teaspoon dried oregano (optional)
• ●Extra virgin olive oil, for storing

Method

1. Preheat your oven to 93°C (200°F) or the lowest setting it offers.
2. Cut the tomatoes in half lengthwise. Scoop out the seeds and gel with your thumb or a small spoon — you want mostly flesh.
3. Arrange cut-side up on wire racks set over baking sheets (this allows air circulation). Sprinkle with salt and oregano if using.
4. Place in the oven and prop the door open slightly with a wooden spoon. This lets moisture escape.
5. Dry for 6 to 12 hours, checking every couple of hours. The tomatoes are done when they're shriveled, leathery, and dry to the touch but still slightly pliable — not crispy. Smaller tomatoes will finish faster.
6. Let cool completely.
7. *To store in oil:** Pack the dried tomatoes into a clean jar. Add any combination of: garlic cloves, fresh herbs (rosemary, thyme), red pepper flakes, a bay leaf. Cover completely with olive oil. Refrigerate.
8. *Storage:** In oil, refrigerate for up to 3 months (keep topped up with oil — tomatoes above the oil line can mold). Without oil, store in an airtight container at room temperature for 1 month, refrigerated for 6 months, or frozen for a year.
9. *Seasonal note:** If you're blessed with actual sun and dry heat (above 32°C (90°F) and low humidity), you can dry these outdoors on screens covered with cheesecloth. Bring them in at night and put them back out in the morning. It takes 2 to 4 sunny days. This is how it's been done for centuries and how they get the sweetest.