Sun Dried Tomatoes Recipe Homemade in Sun | White On Rice Couple (2024)

FAQs

How to sun dry tomatoes in the sun? ›

SUN-DRYING (approximately 3 days):

Place tomatoes, cut side down, in shallow wood-framed trays with nylon netting for the bottom of the trays. Cover trays with protective netting or cheesecloth. Place in direct sun, raised from the ground. on blocks or anything else that allows air to circulate under the trays.

Dehydrated tomatoes have a moisture content below 7 percent, a less sharp taste and lighten slightly in color after 12 to 15 months of storage. The making of sun dried tomatoes is different. Ripened tomatoes are first washed, halved and then usually put through a water bath containing sulfur dioxide.

Plum, oval or pear-shaped Italian, Roma or paste tomatoes are best for drying. A food dehydrator is the best options for drying tomatoes. Sun or air drying is not a viable option for Minnesota's high summer humidity levels.

Tomatoes can be dried for home use. A dehydrator will give the best results in Oklahoma. Fruits can be safely dried in the sun because they are high in sugar and acid. The lower levels in tomatoes, especially tomatoes picked during very hot weather or from diseased or dying vines, increases the risks for food spoilage.

Place slices on a flat metal rack or a food grade screen atop a cookie sheet or large tray. Cover them with a lightweight cloth to keep the bugs and dust out. Put the tray out in the sun or in a hot sunny window.

Sun dried tomatoes have a higher bioavailability of lycopene than fresh or canned tomatoes. Sun dried tomatoes are packed with Vitamin C. While Vitamin C isn't a cure for the common cold, there is good evidence that it may help prevent serious complications caused by colds.

Before using them, you should rehydrate dry-packed sun-dried tomatoes in salted liquid for about an hour. You can bring that time down to 10 minutes with a zap in the microwave, according to America's Test Kitchen.

Bella Sun Luci Sun dried Tomatoes in Oil

To maximize the shelf life of your product we encourage customers to store all Bella Sun Luci sundried tomato products, once opened in a refrigerator. Our recommendation is to use the tomatoes within six months after opening, add olive oil as needed to keep tomatoes covered.

However, if you do need them soft you can rehydrate by soaking in either warm water or good quality oil (olive oil is most common) for about 10 minutes. Salads and Sandwiches: Rehydrate the tomatoes by marinating in a bit of salad dressing then enjoy tomatoes in your salad in the winter or on a sandwich.

Place 1/2 cup tomatoes in heatproof bowl, cover with 1 cup broth or 1/2 teaspoon salt dissolved in 1 cup warm water, then cover with plate and microwave for 2 minutes. Let sit until skin side of tomato can be pierced easily with fork, 5 to 10 minutes.

Do you need to refrigerate sun-dried tomatoes in olive oil? ›

Once done with the layering, press the tomatoes down and fill the jar with enough olive oil to completely cover them. Store the sun-dried tomatoes in the refrigerator until ready to use. Keep them refrigerated at all times.

Canned tomatoes would make for a particularly good substitute in pizza sauce, pasta sauce, or tomato soup recipes that call for sun-dried tomatoes. Like bell peppers, canned tomatoes also tend to be cheaper than sun-dried tomatoes, so you shouldn't hesitate to grab a can or two the next time you go grocery shopping.

Drying tomatoes in the sun is something people have been doing it for centuries. Simply cut the tomatoes in half, place them on a raised screen on some blocks (for circulation), sprinkle lightly with sea salt and place them directly in the hot sun to dry.

Our recommendation is to use the tomatoes within six months after opening, add olive oil as needed to keep tomatoes covered.

Spread the slices on metal cooling racks set on cookie sheets to allow air to circulate around the slices. (This setup negates the need for parchment paper.) Dry the tomatoes at a very low temperature (140°F unless your oven's lowest temperature is higher).

Due to the evaporated moisture, sun-dried tomatoes become darker and pleasantly chewy, often packed in oil to preserve their bite.

Freezer instructions: Spread the sun-dried tomatoes out in an even layer on a parchment-covered baking sheet or plate. Then transfer to the freezer for at least 2 hours, or until the tomatoes are frozen. Remove and transfer the tomatoes to a freezer-safe bag, squeeze out any extra air, then freeze for up to 3 months.