\nSince tomatoes are available throughout the year now, we don’t dry them anymore, but store bought tomatoes in off season are often frozen, and they don’t taste as good. Where as dried tomatoes taste fantastic and can be used not only for Pizza’s Pastas and Risottos but also for a variety of Indian dishes that use tomatoes in the gravy.<\/p>\n
Traditionally sun dried tomatoes were made by cutting the tomatoes thin, removing excess liquid and seeds and laying them out to dry in the sun covered by a cheese cloth. But this procedure is tedious and takes several days. Drying the tomatoes in an oven is quick and hassle free. Here’s a DIY tutorial for oven drying and storing tomatoes that not only can last all year long but are tastier too.<\/p>\n
Check for signs of mold, rancid smell in oil, or change in colour before you use them. If the tomatoes are stored in oil and refrigerated, the oil solidifies and turns white. Leave it on counter top to come to room temperature and it will turn to it’s normal consistency and colour.<\/p>\n