Sun Dried Tomatoes, The Recipe to Follow
The traditional preparation technique for sun dried tomatoes is virtually unchanged in some areas of Italy. In the past, it was a means for people to conserve Italian tomatoes in order to eat them out of season. Today the ancient art is a world-renown Italian classic, becoming a recipe of passion for gourmands everywhere.
For preparing at home, the fruit – rigorously the San Marzano or cherry Pachino varieties – must be cleaned and cut in two equal halves down the middle. Resting on their sides with the cut part facing up, they are exposed to the August sun every day, covered in a fine mesh to avoid contact with insects or dirt, and stored at night. Salt can be used to accelerate the drying process, which is then scraped off once dried.
They are put into a glass jar after being dried to perfection with basil and bay leaves. In the version dressed with extra virgin olive oil it is essential to add a few red pepper flakes to remove the risk of developing the botulinum toxin. With top producers, however consumers need not fear when savoring this dried delicacy of the sun!