by Tarla Dalal
Added to 22 cookbooks
This recipe has been viewed 12456 times
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.
- Wash and wipe the tomatoes.
- Cut the tomatoes into quarters.
- Toss the tomatoes with the salt, place on a sieve in a single layer and leave to dry under the sun.
- When the sun sets, cover the sieve with a muslin cloth and bring it indoors.
- Repeat for 6 to 7 days till the tomatoes dry out completely.
- Store the sun-dried tomatoes in an air-tight container.
- Soak in a little warm water for about 5 minutes and use as required.
Nutrient values per serving
|Vitamin A||9360 mcg|
|Vitamin B1||3.2 mg|
|Vitamin B2||1.6 mg|
|Vitamin B3||10.7 mg|
|Vitamin C||720 mg|
|Folic Acid||800 mcg|
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