Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve colour and appearance.  Typically, tomatoes spend 4–10 days in the sun in order for the sun-drying process to be complete. Cherry tomatoes will lose 88% of their initial (fresh) weight, while larger tomatoes can lose up to 93% during the process. As a result, it takes anywhere from 8 to 14 kilograms of fresh tomatoes to make a single kilogram of sun-dried tomatoes.

After the procedure, the tomato fruits will keep their nutritional value. The tomatoes are high in lycopene, antioxidants, and vitamin C.

The final products may contain up to 2–6% of salt and could provide a significant contribution to the day’s intake. Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes, colors, and types of tomato. Traditionally, they were made from dried red plum tomatoes, but they can be purchased in yellow varieties. Sun-dried tomatoes are also available in the form of pastes or purées.

Sun-dried tomatoes are often preserved in olive oil, sometimes along with other ingredients such as capers and garlic or with a variety of herbs.

Ingredients:

Tomatoes

Salt

 

Directions:

Wash and cut tomatoes in half, place on a raised screen, sprinkle with salt, cover with a cheesecloth and place in the hot sun until dry. 
Bring them in during the night, lest the evening dew undo your drying process.

Store dried tomatoes in jar with olive oil, garlic or herbs.

OR:
Preheat oven to 200 degrees F (95 degrees C).

Wash and halve tomatoes. Squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt.

Bake until tomatoes take on a leathery texture.

The end tomatoes must be perfectly dry but not crispy.

Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated.