Making Sun-dried Tomatoes Without The Sun | Food

Date Published:: 28/02/2008

Sun-dried tomatoes taste delicious on pizzas, in pasta or tossed into salads. It's easy to recreate the taste of the Med on a dreary wind-lashed day in Britain. As long as you've got an oven, some oil and a host of fresh herbs you’re just a few steps away from scrumptious tomato preserves.

Oven-drying

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Oven-drying

Step 4

Place the tomatoes in the pre-heated oven and leave to dry for seven hours or until most of the moisture has gone.

Be careful to leave some moisture in the tomatoes though so they taste nice and juicy when they've been preserved. They should be roughly the consistency of raisins. If they're wet and sloppy they're undercooked, dark brown and stiff they're overdone.

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Comments

gonna try this recipe!!!!

Posted by alli on 24/10/2009 02:21:53

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Gr8 one. If You are borred with drying, try to increase temperature in oven (max 80?C). Cookie - I had different problem, the jar after just once opening, went empty :)

Posted by footoo on 19/10/2009 19:00:45

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After just once opening the jar,the tomatoes went mouldy?

Posted by Cookie on 23/09/2009 14:52:43

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I have cooked my tomatoes as directed for nearly 36 hours and they are still not what I would call "sun-dried". Should I have scooped out the middle. Would this have dried them quicker?

Posted by alanandellie on 07/09/2009 10:09:22

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Have a go!

Posted by Sundried Toms on 23/08/2009 14:51:20

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How to Making sun-dried tomatoes without the sun

Oven-drying

Oven-drying

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