Homemade Sun-Dried Tomatoes (Homemade) 
The Old grand-ma fashioned way.
Tomatoes - 12 approx
Salt (sea) - 2 tbsp
Olive Oil - 1 ½ cups
Garlic Pods - 6 skinned
Dried Herbs of your choice - 1 ½ tsp (Optional)
Method: Simply slice tomatoes in half, and place them on a clean plate place, sprinkle Salt and Herbs and place in the hot Sun (of Kenya). Ensure that you cover it with a raised (net) cheese cloth screen. Depending on the weather and country this could take from a week to two..JPG)
Easy to make, store, and use at home, this is an item you may wish to consider a staple in your pantry.
Chefs Tip: You'll want to cover them with cheesecloth, raised so it does not touch the tomatoes, to keep out any critters and provide proper ventilation. You will also need to bring them in during the night, lest the evening dew undo your drying process.
Chefs Tip: The end product must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. Ensure your hands dry when handling, no moisture at all.
In a sterilised clear glass bottle,
Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated.
If the old-fashioned method sounds too time-consuming, you'll be happy to know you can achieve the same lusty results with an oven-method or a dehydrator in a fraction of the time. You'll find more detailed recipe instructions in the sun-dried tomatoes recipe collection. (You could also Smoke them)
This will remain in your pantry for months on end. However, a relatively small amount of sun-dried tomatoes gives a gourmet touch and a burst of flavour to a variety of recipes.
Uses: Bake a Bread with Sun Dried Tomatoes. Add in you Salad finely sliced, etc.
On the Odd day I love them in my Sandwich too or Rice Tomato Biryani.
You East Africans will love them and ofcourse you have the weather to support you too..jpg)
The Old grand-ma fashioned way.
Tomatoes - 12 approx
Salt (sea) - 2 tbsp
Olive Oil - 1 ½ cups
Garlic Pods - 6 skinned
Dried Herbs of your choice - 1 ½ tsp (Optional)
Method: Simply slice tomatoes in half, and place them on a clean plate place, sprinkle Salt and Herbs and place in the hot Sun (of Kenya). Ensure that you cover it with a raised (net) cheese cloth screen. Depending on the weather and country this could take from a week to two.
.JPG)
Easy to make, store, and use at home, this is an item you may wish to consider a staple in your pantry.
Chefs Tip: You'll want to cover them with cheesecloth, raised so it does not touch the tomatoes, to keep out any critters and provide proper ventilation. You will also need to bring them in during the night, lest the evening dew undo your drying process.
Chefs Tip: The end product must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. Ensure your hands dry when handling, no moisture at all.
In a sterilised clear glass bottle,
Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated.
If the old-fashioned method sounds too time-consuming, you'll be happy to know you can achieve the same lusty results with an oven-method or a dehydrator in a fraction of the time. You'll find more detailed recipe instructions in the sun-dried tomatoes recipe collection. (You could also Smoke them)
This will remain in your pantry for months on end. However, a relatively small amount of sun-dried tomatoes gives a gourmet touch and a burst of flavour to a variety of recipes.
Uses: Bake a Bread with Sun Dried Tomatoes. Add in you Salad finely sliced, etc.
On the Odd day I love them in my Sandwich too or Rice Tomato Biryani.
You East Africans will love them and ofcourse you have the weather to support you too.
With the type of variations of tomatoes available, you can have a different look and taste too. Worth the adventure for the taste buds.
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