When the sun shines make sun-dried Tomatoes
In Sri Lanka, we usually sundry onions and jack fruit as an easy way to extend the shelf life and add flavor to ingredients.
Sundried tomatoes are something which is not common to Sri Lankan cuisine so it can be only bought through speciality shops. This dried delicacy adds a kick of flavor when you add it to a dish. It goes really well with pasta we even used it in our ravioli recipe. We always use a few sun-dried tomatoes on pizza, bruschetta, pasta and even in salads.
The tomatoes and the weather in Sri Lanka compliment very well to make sun-dried tomatoes. So we wanted to make our own batch of sun-dried tomatoes and it only takes few steps to make the most amazing sundried tomatoes, so if you are living in Sri Lanka or wherever that you have good sunshine you can make your very own sun-dried tomatoes and bottle it and keep it for a long period of time.
Tomatoes – 1 kg
Garlic – 3 cloves (optional)
Olive oil – 200 ml
Dried Thyme (optional)
Peppercorns – 1/2 Tsp
Glass bottle with 250 ml volume
A tray to spread and dry the tomatoes
How to make
You can use any type of tomatoes for this purpose we took 1 Kg of regular tomatoes which you can buy in any shop (3-5cm in diameter)
It is always best to have almost equal size of tomatoes then the time takes for drying is pretty much the same and it is easy to get everything dried at a time.
First, wash the tomatoes well, cut them into half, remove the seeds and lay them open side facing out on a tray. (you can see that I forgot to take off the seeds which I did after taking the image 🙂
Sprinkle salt on it, and leave it to dry under the sun. We made a mesh to cover the tomatoes, which can protect them with the insects, squirrels, and crows, which are very common in Colombo area but make sure there is good ventilation.
Make sure you take the tomato tray inside when the sun goes down.
For us, it took around 5 complete days to dry the tomatoes, around 95% of the water was evaporated. Once the tomatoes are completely dried, we put them in a dry glass bottle and add the crushed peppercorns, dried thyme and garlic and cover until the top with olive oil. Cover the lid and store it in the fridge. That’s all, the sun does most of the work and you can enjoy this in right out of the bottle however keeping it for a day or two in the fridge would give it more taste. You can keep this in the fridge for many months.
We made ours 4 months ago and still in good quality. Do share any thought or questions that you may have.
As always this is our gourmet story of making sun dried tomatoes.