Dried Tomatoes

2 ways to make dried tomatoes. 

1. Sun dry

2. Oven dry

As rainy season of June in Japan isn't suitable for making dried tomatoes, I went for oven dried. 

It's simple, but have to be patient.

Cut out mini tomatoes in half, sprinkle sea salt over, then dry them in low heat (around 120 degree) oven for about 2-3 hours.

It become a bit hard when completely dried out, but preserves for longer.

I prefer a semi-dried, which concentrate the flavour intensely and still soft enough to chew without rehydrate them.

Put them in good oil. I always use EXV olive oil or rapeseed oil. (*make sure to sterilize the jar before putting oil and tomatoes) It should last about 3 weeks or so in the refrigerator. Very good topping for a fresh salad, or  any pasta dish.

Before drying

After drying in the oven for 3 hours

Summer fresh salad topped with 3 kinds of tomatoes