Sun-dried Tomatoes

A few days ago day temperature reached a maximum of 46 degrees. I saw in the news that people were trying to use scorching heat of sun to cook dosa and omelet. Hot summer days are blessing in disguise when it comes to sun-dry tomatoes, I thought to myself. All it took 4-5 days and above 2 kg tomatoes to make a jarful of sun-dried tomatoes.

Sun-dried tomatoes are extremely flavorful. A combination of piquantness – sweetness makes it a fantastic ingredient for a refreshing salad. I also love using it to make pesto sauce. Or simply serve it along with olives and cheese as appetizers with chilled wine on a warm summer evening!

While summer is still here to stay for nearly another month, make the most of it!



Red juicy tomatoes – 2 kg
Salt – 2 tbsp

To store:

Extra virgin olive oil – 300ml (approx.)
Fresh Italian basil – 10-12 leaves



• Wash and towel dry tomatoes.
• Cut them into about ½ cm thick slices.
• Arrange them in two large baking trays.
• Sprinkle generously with salt.
• Place the trays in direct sun light. I prefer to keep it indoors where there is enough strong sunlight passing through a glass door/window.
• Due to action of salt, tomatoes release their juices. Do not remove this liquid but instead keep the trays under a running fan throughout the night. Otherwise pre-heat oven to 180 degrees, turn it off and leave the trays in the oven overnight.
• Keep the trays for at least another 3-4 days in the sunlight, until they are completely dry.


• To store them, arrange tomatoes in a clean glass jar adding few fresh basil leaves. Add extra virgin olive oil to cover the tomatoes completely and close the lid.

You can keep it for a year under the oil.

Tip: Use this oil to make salad dressing.