Sun-dried tomatoes are a common ingredient in many of the Southern Italian recipes I share. Sicily is particularly famous for this tradition; with its abundance of sun throughout the year to preserve the best of the summer’s bounty, to be enjoyed throughout the year. Like olives, cheeses and other preserved foods, sun-dried tomatoes are a popular antipasti, snack or flavorful and colorful addition to Italian dishes.
Authentic, Sicilian sun-dried tomatoes take from 4 to 10 days to dry natural in the Mediterranean sun. Sun-ripened Roma, San Marzano or smaller grape and cherry tomatoes are all suitable for drying. The slow-drying method captures the true, vivid color and amplifies the sweet-tart flavors naturally found in the tomatoes. During the process, all of the water content is extracted to extend their shelf-life and are able to be enjoyed during the colder months of the year.
Some folks don’t care for sun-dried tomatoes usually due to their strong, concentrated flavor and tough, chewy texture. Most sun-dried tomatoes are sold in jars stored in olive oil and other flavorings (garlic, herbs, etc). I prefer using sun-dried tomatoes that are soft and free from oils and added flavors. Although I have found julienne-cut sun-dried tomatoes in the bulk sections of better markets and in packages (California Sun-Dry and Bella Sun Luci brands), I prefer drying my own; in the oven.
My method is simple: Select 24 (or quantity of your choice) larger (all the same size), organic Roma tomatoes from your local produce store or Farmer’s market. Cut them in half, length-wise, through the core. With the fingers, gently remove the seeds and “jelly” from the exposed chambers, leaving the center rib. Place the tomatoes, cut-side up on a sheet pan covered with a silpat or parchment paper. Be careful to spread them out so they are not touching; using two pans, if necessary. Sprinkle lightly with coarse sea salt, which adds flavor and helps to extract the moisture from the tomatoes.
Preheat an oven to 225˚F and adjust racks to the middle of the oven. Place sheet pan(s) in the oven and bake for 2 hours. Rotate and turn the pans at 2 hours and return for another 2 to 3 hours or until the tomatoes are shriveled around the edges, but still plump, and soft. I suggest that after 4 hours, you check on them every 20 minutes or so, so they don’t become too dry and crispy. Depending on the slight differing sizes of the tomatoes, some may be done sooner than others and should be removed while the others finish.
Once cooled, these tomatoes can be placed in jars, covered with olive oil, and stored in the refrigerator for up to 2 months. But I promise, they won’t last that long!
This is the perfect time to select summer tomatoes to be dried or you may well have a bounty from your late-summer garden. Once dried, I suggest tossing the finished tomatoes in fresh pasta dishes, on pizzas, in salads or as a snack or part of a cheese and antipasti presentation.
