A relatively small amount of sun-dried tomatoes gives a gourmet touch and a burst of flavor to a variety of recipes. Easy to make, store, and use at home, this is an item you may wish to consider a staple in your pantry.

Tomatoes spend 4–6 days in the sun in order for the sun-drying process to be complete. Cherry tomatoes will lose 85% of their initial (fresh) weight, while larger tomatoes can lose up to 90% during the process. Drying of tomatoes in Malta and Gozo takes place in the month of July until mid-August.

Drying tomatoes in the sun is a very easy process everyone cane make on the roof or some place in the sun. You start by rinsing fresh tomatoes and cut them in half  (crosswise). Spread them on a metal grid (cut side up) and sprinkle each tomato with a pinch of Gozo Sea Salt. Leave the tomatoes out in the sun for 4-6 days, covered with a mosquito net by day and with a plastic sheet by night (to protect them from humidity). When the tomatoes are dried, put them in a jar with sunflower oil. The end product of sun-dried tomatoes must be perfectly dry but not crispy.

Sun-dried Tomatoes can be used in a variety of recipes and combines with a vast amount of other Maltese products;

Sun-dried Tomatoes Pesto: With its vibrant color and deep, lightly-tangy flavor, this Sun-Dried Tomato Pesto is a unique and versatile condiment.

Green Salad with Sun-dried Tomatoes: The Salty flavour of the dried tomatoes combines so well with vegetable greens.

Sun-dried Tomatoes Bruschetta: The sky is the limit when it comes to creating that crunchy Italian bruschetta.   Sun Dried Tomato Bruschetta is just one variation of Italy’s antipasto.  The quick and easy treat is perfect while waiting for the backyard BBQ to heat and catching up with the party guests.