Wash the cherry tomatoes well, take off the stems, and cut in half horizontally.
Line a plate or wicker platter with paper towels, and arrange the cherry tomatoes, taking care not to let them overlap.
Lightly sprinkle salt all over. After awhile, liquid will seep out from the tomatoes.
Remove the liquid on the tomatoes with paper towels thoroughly.
Finely mince the garlic and parsley (or basil), remove excess moisture, and mix together.
Put a small amount of the garlic parsley in the middle of the tomatoes using chopsticks. Place them in a sunny place, and dry them for more than half a day.
They are dried. Adjust the drying time until the tomatoes reach your desired level of dryness. If you would like to enjoy as they are, semi-dried tomatoes which retain a soft texture are delicious.
【Sun-drying】Basically, you need to dry the tomatoes in the sun, but if they aren't dried by the end of the day, be sure to bring them back inside the house.
【Oven-drying】Dry the tomatoes in the oven at 120℃ for 60-90 minutes. The drying time varies depending on the size of the cherry tomatoes.
【Finishing】After oven-drying, place the tomatoes somewhere with good ventilation for awhile. After sun-drying, dry the tomatoes in the oven for 20-30 minutes.
Dry the tomatoes whichever way you like. Using an electric fan is also very effective.
【To store in the fridge】Put the dried tomatoes in a container with a lid, and store in the fridge. You can store them in the freezer as well.
【Dried tomatoes in oil to store】Dry the tomatoes well, marinate in extra virgin olive oil, and store in a cool dark place (in the fridge in summer).
【Variation recipe】Using the dried tomatoes in oil, "Short Pasta with Dried Tomatoes and Green Peppers" Recipe ID: 2330253
【Variation recipe】Using the dried tomatoes stored in the fridge (or in the freezer), "Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery" Recipe ID: 2336650
Story Behind this Recipe
I wanted to make delicious dried tomatoes to eat as they are, rather than to store, so I topped them with garlic and parsley (or basil). They will be definitely delicious if you use nice tomatoes. If you get hold of fully ripe sweet tomatoes, please give this a try. They are delicious in a different way from fresh ones.
The drier the tomatoes are, the longer they will keep. If you want to store them for a long time, dry them really well, and keep in the freezer, or marinate in oil. Put enough oil to cover the tomatoes. The dried tomatoes are also very tasty seasoned just with salt, so try various ways depending on what you will make with them.