Big red sun dried tomatoes

If you are looking for a way to create a tasty side dish or an original appetizer, which uses solar energy, without the need to install parables, panels or strange gadgets, here is the recipe for you: sun-dried tomatoes!

He is about to end up run over, his mother saves him

If you are looking for a way to accomplish a delicious side dish or an original appetizer, which uses solar energy, without the need to install parables, panels or strange gadgets, here is the recipe for you: sun dried tomatoes!





Choose gravy tomatoes that are ripe, fleshy and firm at the same time. The best are the San Marzano, but since they are not found everywhere you can opt for another quality, as long as it has the same characteristics. Obviously we recommend products that are not chemically treated, which you can purchase from a organic retailer or from a trusted direct grower. As for the quantities, consider that the tomato used in this way has very little fruit and to make a hectogram of dried tomatoes you will need a fresh kilo. We therefore suggest buying some about three kilograms.

Carefully chosen, the tomatoes then go washed thoroughly. To be sure of a good wash, add a little baking soda in the last rinse(so that the presence of bacteria is effectively averted!).

Once washed, cut them lengthwise and put them in the sun, arranged on the appropriate network structure that you will have realized.

Big red sun dried tomatoes

Subsequently salt them one by one with a slightly higher amount of salt than you would use to dress a normal salad. There function of salt (in addition to that of the sun) is essential, because it accelerates drying. After about six hours of exposure, the tomatoes will begin to form one thin white skin (a sign that the drying process is taking place successfully!); at this point arm yourself with a fork and grate all the tomatoes one by one, removing this thin layer. In this way the water formed inside will come out leaving the tomato dry.

Don't forget! Tomatoes they have to stay in the sun for about six to seven hours every day; of course you must take care to expose them in the hottest hours and in the periods of the year when the summer heat is particularly strong (we recommend between the end of July and the middle of August). In the evening, however, it is good to store them at home, dry. Repeat this procedure (exposure of the tomatoes to the sun and withdrawal indoors for the night) for five / six days, which vary according to weather conditions. If in the morning, before exposing the tomatoes, you see a cloudy sky, leave them indoors, well covered, away from humidity, and wait for the first sunny day to put them back outside.
They will finally be ready when their pulp is dry, rigid and wrinkled.



Big red sun dried tomatoes: how to store them

Take a tall jar and place a layer of the freshly made tomatoes on the bottom, cover them with capers, anchovies and oregano, then again make another row of tomatoes, taking care to press everything well so that the layers are well compacted and that there is little air between one and the other. Repeat the operation until you almost reach the edge of the jar.

Subsequently pour abundant oil to cover the last layer of seasoning.
Once dried, well seasoned and completely covered with oil in the jar, the dried tomatoes they will keep in your pantry for a whole year.


Network structure

The net on which you are going to store the dried tomatoes is very simple to make and you can easily make it at home. You have to build two large wooden frames and apply a very resistant net on both (like those used for mosquito nets). On the first place the tomatoes, the other you will use to cover them. When you turn the tomatoes, to dry them on both sides, just turn the structure upside down. Everything will be placed on a shelf or table. The net will protect the tomatoes from insects and at the same time allow the water to drain during drying.


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