Drying tomatoes in the sun leaves a richer flavor than drying them in an over or dehydrator.
To sun dry tomatoes doesn’t require any special skills or equipment. It is easy, and can be done at home, given that you live in a climate that is both hot and dry. If you’re living in the Middle East, you most likely have the perfect weather for it.
First you have to blanch them to remove their skin. To do so, you’ll have to dip your tomatoes in boiling water for 30 seconds and then transfer them into ice cold water. Once you do this you’ll notice that their skin will peel off easily.
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Peel them, cut them in halves and remove the seeds and pulp. Then, you should place them on a rack, a few centimeters apart. Make sure that there is good airflow between the tomatoes themselves, and both under and above the rack, and place it under direct sunlight outdoors.
Leave them out on the rack for 12 days, turning them over every morning and taking them in at night.
Keep an eye out for mold. If you see any, it could mean that the climate around the tomatoes is either not dry or hot enough.
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Once they are dried and ready, store them in containers and bags that close completely and are airtight. If moisture makes its way in it could spoil the whole jar.
Besides the loss of some vitamin C, sun dried tomatoes keep most of their nutritional value and have nuance added to their flavor.