Pomo d’oro,” literally meaning “apple of gold,” perfectly conveys the significance of this fruit after its introduction from the Americas to Spain, Sicily and Italy.
One of the key advantages that made it immediately popular was its summer ripening. The heat of summer in southern Europe did not yield much produce at that time, so having something to harvest must have felt like a feast.
Even today, it remains a feast for us at our small farm, where production is solely for ourselves and our friends. We continue the tradition of making sun-dried tomatoes to capture the essence of summer and enjoy it during the winter months.
How to make it
Here’s a step-by-step guide on how to make delicious sun-dried tomatoes at home.
- Fresh ripe tomatoes
- Sea salt
Step 1: Choose Your Tomatoes
Select ripe, firm tomatoes for the best results. Roma tomatoes are ideal due to their lower moisture content, but you can also use other varieties like San Marzano or cherry tomatoes.
Step 2: Prepare the Tomatoes, Wash and Slice: Rinse the tomatoes under cold water and remove the stems. Slice them in half lengthwise. We use don’t cut all, in this way you can led it open, this helps to make it faster and you can add something between closing like a sandwich. A leave of basil?
Step 3: Salt the Tomatoes
Sprinkle sea salt generously over the cut sides of the tomatoes. The salt helps draw out moisture, better if big measure salt.
Step 4: Dry the Tomatoes
You have a few options for drying your tomatoes:
- Sun Drying: Place the salted tomatoes cut-side up on a drying rack or a baking sheet lined with parchment paper. Make sure they are spaced apart to allow air circulation. Leave them in a sunny spot for several days, covering them with cheesecloth to protect from insects. Depending on the weather, this process can take 3 to 7 days.
- Oven Drying: Preheat your oven to the lowest setting (around 140°F or 60°C). Place the tomatoes on a baking sheet lined with parchment paper and bake for 6 to 12 hours, checking periodically. The tomatoes should be leathery and slightly chewy when done.
- Dehydrator: If you have a food dehydrator, this is an excellent option. Set it to around 135°F (57°C) and dry the tomatoes for 6 to 12 hours, depending on their size and moisture content.
Step 5: Store the Sun-Dried Tomatoes
Once dried, allow the tomatoes to cool completely. You can store them in airtight containers or jars. Vacuum if you want to keep longer its a very good way. Adding some olive oil before serve and fresh basil.
Enjoy Your Sun-Dried Tomatoes