Thanks for the idea. I was particularly interested in trying to do it
by sunshine. I will be starting up a new garden in a new district and
(over) planting many varieties to test which ones do the best there.
Unless I have several outright failures the chances are I will have far
more than we (or the neighbours) can eat fresh. We will bottle lots but
the supply of bottles is always limited.

My problem with sun-drying is that in the late summer when you have a
glut of tomatoes the weather tends to be quite humid here, which will
slow down drying and increase the chance of moulds growing.

I may have to use an oven anyway.

I wonder if the method of drying affects the flavour? Any thoughts?

David


"Peggy Elliott" wrote in message
...
I do it every year with my Romas. I slice them and put them on a plate
in
the microwave and nuke them on very low (1 or 2) for a long time (half
hour
or more) until they look like sundried tomatoes. Check on them every
five
minutes towards the end so they don't get overcooked. Then I store
them in
olive oil in the fridge. Yummy!!
-Peg

David Hare-Scott wrote:

As I understand it sun drying tomatoes (or any fruit) is a race to
get
them dehydrated before the mould and fungus take over.

Has anybody sun-dried their own tomatoes or worked where they do it?
What conditions of sunshine and humidity are required and how long
does
it take?

Conversely, has anybody tried it and the mould won? What were your
conditions?

David