How to Make Sun-Dried Tomatoes

Before canning changed the face of food preservation, the most common method for preparing tomatoes for winter storage was dehydration. Left in the sun for a few days, the popular summer fruit became dry, leathery and could be stored for many months. The ancient preservation method also packs 100% of the flavor of a fresh tomato into 9% of the space. Sun dried tomatoes have become a pricey fixture in the gourmet aisle for use in salads, on pizzas or in antipasto, but are surprisingly easy to make at home without any special equipment (even on a cloudy day).

Tomatoes, salt, and optional fresh herbs are all it takes to make sun-dried tomatoes at home. Any ripe tomato can be used to make sun-dried tomatoes, but paste tomatoes like Romas have fewer seeds and denser flesh, making them a great choice for dehydration. Five pounds of fresh tomatoes yield 3-4 cups once dried.

Start by washing tomatoes and removing any bruised or discolored fruit.

To prepare tomatoes, cut in half lengthwise (larger tomatoes may be quartered). Seeds may be removed by gently squeezing the fruit, but fewer seeds in paste tomatoes usually makes this unnecessary.