Sun-Dried Tomatoes
By: Helen Pitlick
Published: Saturday, February 13, 2010 - 11:24pm

Ingredients




Plum tomatoes
Rock Salt
Olive Oil
Rosemary
Dried chilies

Preparation

1 Wash, halve lengthwise, and seed fresh plum tomatoes. Place on racks and bake in a 175 F (80 C) oven until wrinkled and dry, 16 to 18 hours. 2 Sprinkle a thin layer of rock salt in the bottom of a jar. pack in the tomatoes and cover with olive oil, making sure the tomatoes are completely immersed. Add a sprig of rosemary or a couple of dried chilies to the oil, if desired. Store in the refrigerator for one month before using.

About


Scatter the tomatoes into pasta sauces, chop them finely with olives for a salsa to serve with fish or mix them with cream cheese to make a spread for crackers. You can also give them away as gifts.
Sun-dried tomatoes last indefinitely in the refrigerator.

Comments:
Gina Barone

I am currently making sundried tomates from my garden. I am drying them daily in the sun covered with a screen. Taking them in at night. I plan on covering them in extra virgin olive oil and storing them in a jar. Without the use of any preservative (sulfur). Should they be stored in the refrigerator? Will they last indefinately? Should I add salt as they are drying?