Encouraged by my near neighbour, Sue, I have thrown caution to the winds and have attempted to sun-dry some (Roma) Tomatoes.
This was simply an experiment, which is why I did so few. If all goes well, I'll do a lot more in about a week's time when we're expecting a longer period of good weather.
I cut them in half, removed the pips and mush, salted them slightly, then put them out to dry in the sunshine.
I didn't have any problem drying them; but the interesting bit will be seeing how they taste.
Here they are after their 3 days drying, and having been packed away in Olive oil with some dried Oregano and coarse-ground pepper (above). The colour is amazing; nothing at all like the commercial ones.
I have now tasted one. Really delicious, but slightly under-salted. I suppose they should be salted much as one would for eating them fresh.
p.s. Why is it that most recipes on Google for 'Sun-Dried Tomatoes' involve using an OVEN? Surely the whole point of SUN-DRIED means they're dried by the SUN. We live in strange times.