Sun-Dried Tomatoes
by Tarla Dalal
16 May 2014
This recipe has been viewed 20592 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.
Sun-Dried Tomatoes recipe - How to make Sun-Dried Tomatoes
Cooking Time: Total Time:
Makes 3/4 cup (100 grams).
2 kgs firm red tomatoes
4 tbsp sea salt (khada namak)
Method
- Main Procedure
- 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
| Energy | 533 cal |
| Protein | 24 g |
| Carbohydrates | 96 g |
| Fiber | 45.3 g |
| Fat | 5.3 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 1280 mg |
| Iron | 17.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 344 mg |
| Potassium | 3893.3 mg |
| Zinc | 0 mg |
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