This original Tarla Dalal recipe can be viewed for free

Sun-Dried Tomatoes


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Added to 11 cookbooks
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A great way to preserve tomatoes. Sun-dried tomatoes are salty, chewy and tangy in taste. They impart a sharp concentrated tomato flavour to pizza and pasta recipes. Ready-made sun-dried tomatoes are also available both dry and also preserved in olive oil. If you are using sun-dried tomatoes soaked in olive oil, you do not need to soak them in water.

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Makes 3/4 cup (100 grams).
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Ingredients


2 kgs firm red tomatoes
4 tbsp sea salt (khada namak)

Method
  1. Wash and wipe the tomatoes.
  2. Cut the tomatoes into quarters.
  3. Toss the tomatoes with the salt, place on a sieve in a single layer and leave to dry under the sun.
  4. When the sun sets, cover the sieve with a muslin cloth and bring it indoors.
  5. Repeat for 6 to 7 days till the tomatoes dry out completely.
  6. Store the sun-dried tomatoes in an air-tight container.
  7. Soak in a little warm water for about 5 minutes and use as required.
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