Make sun-blushed tomatoes by choosing similarly sized fruits, slicing them in half, and drying them on a screen protected by cheesecloth. When dry, the tomatoes should have no internal moisture yet and must not be crispy on the outside.
- Select the tomatoes for drying
Select similarly sized tomatoes so the entire batch dries at about the same time. While any tomato is a candidate for sun drying, including the cherry varieties, many consumers prefer Roma tomatoes, which have fewer seeds and a larger proportion of flesh.
- Slice the tomatoes
Cut the tomatoes in half to expose their insides for drying.
- Prepare the tomatoes for drying
Place the sliced tomatoes on a rack with the cut side on top. Cover the racks with a cheesecloth to keep away insects. Elevate the cheesecloth so it does not touch the tomatoes as they dry.
- Dry the tomatoes
Place the rack in a sunny location for most of the day. Bring the racks inside at night or if there is a chance of rain during the daytime. Drying time varies and may sometimes take up to two weeks. The finished product should be dry throughout and not crispy on the outside.
- Store the tomatoes
Store the tomatoes in a location away from pests.