No No..you just have to bake it. Just preheat the oven to 200 degrees. Wash and cut the tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.Bake until tomatoes take on a leathery texture. This process can take a day, smaller pieces will require less oven time.
U get canned ones n u can make them at home as well. Peel the tomatoes by putting them in boiling water for few minutes and then transfer to ice water. This step is optional..u can make however u prefer..with skin, or without skin. Cut into quarters and take out the seeds. Lay on a tray, sprinkle salt and herbs whichever way u like. See that they dont touch each other..and keep in the sun to dry..this will take few days..or can b done in oven as well on lowest temperature..but itll take many hours. They shouldnt dry completely..should be slightly soft to touch not brittle. Then store in ziplock in freezer and use whenever u want.
I made sun-dried tomatoes by using cherry tomatoes cut in halves sprinkle some salt over it and keep it in over net or cloth at hot place for two days.. After that keep it in one bottle or jar with chopped garlic fresh thyme leaves and olive oil for dressing any salads..
Cut the firm variety of tomatoes like salad tomatoes into halves or quarters depending on its size...then drizzle good amount of olive oil along with salt n toss ... Later dry them in the sun or bake them in the oven on 250°f until crisp n no moisture is left... Store in an air tight container n use... You can add dry italian herbs and crushed garlic for added flavors...
You can always make use of Sun in this summer days. Cut and let it dry in sun ,that gonna give you the best result.Else you can always use Oven or a dryer to make them.
Sundried tomatoes can be preserved for a longer time by keeping them covered in olive oil. Herbs like rosemary, basil can also be added to enhance the flavours.
You can dry tomatoes in the oven at lowest possible temperature or after using the oven for some other work and while it is cooling down. Alternately cut tomatoes in quartets , sprinkle alittle salt on them. Spread them on a big plate and put them in direct sunlight. Cover with a muslin cloth if there is dust or insect problem. They will be ready in three to four days. Store in an airtight container. You may or may not use olive oil according to your preference. They will be as good without the oil also for a month or so.
Cut regular slices of tomato and spread them on ur terrace on a poly sheet covered by a thin cotton cloth in morning hours. Leave it for the whole day and remove once the sun is gone. Flip sides gently and keep the next day. Looking at the current temperatures, you will have your sun dried tomatoes ready in two days. U can have them rest of the year as and when u need them. You can also preserve them in a bottle by dipping them in vinegar first, let the excess vinegar drip off and then add some garlic pods and olive oil on top of the tomatoes before closing the lid. This will give a differrnt flavor to the sun-dried tomatoes which typically have a sweet tart flavor. Remember to soak the regular sun dried tomatoes fin water befoee using them and use lesser quantity compared to fresh tomatoes in the dish you are making. Eve while using the bottled tomatoes, drain off the oil and vinegar befoee using them, dont worry, the pungency will still show. Hope i could clear all your queries regarding sun dried tomatoes.
I usually go for drying the tomatoes in the sun, however you can make sun dried tomatoes in the oven as well. Set the temperature to 180 degree F & slowly dehydrate the tomatoes for 8-10 hours or until they are no longer tacky and the texture is like a plump raisin. Paste or plum tomatoes are the ideal choice, but you can really use any tomato you have on hand. No ingredient quantities are needed. Season by preference, keeping in mind the tomatoes are going to reduce a lot during the dehydrating. Slice the tomatoes & lay on framed screen mesh. Season with optional herbs and sea salt. Cover with another layer of screen mesh/cheesecloth and place in a sunny spot. Leave outside for several days (may be longer, depends on weather, thickness of tomato, water content, etc.) Sun dried tomatoes are done drying when the texture is no longer tacky, and it resembles a plump raisin. Store in a zip lock with air removed in fridge or freezer for up to a year, or store packed in olive oil and sealed in a sterile canning jar (can be left in a cool place).