Making your own sun-dried tomatoes is very simple and certainly is much less expensive than purchasing them at the grocery store.
Many enjoy eating them as a snack or with pasta, you'll enjoy using sun-dried tomatoes with many other foods, including vegetables, meats, and breads.
I will use them in some of my next recipes, but before that let me show you how to make your sun dried tomatoes at home. /
Simply slice tomatoes in half, place on a raised screen,leaving enough place between the pieces for the air to circulate. Lightly sprinkle with salt, pepper, oregano, basil, or other optional herbs, and place in the hot sun until dry. /
Simplement coupez les tomates en deux, placez les sur une plaque élevée, laissant assez de place entre les morceaux de tomates pour faire circuler l'air. Saupoudrez légèrement du sel, du poivre, d'origan, basil, ou d'autres herbes facultatives et placez au soleil chaud jusqu'à ce qu'ils séchent.
Depending on your weather conditions, this could take anywhere from four days to two weeks. You'll want to cover them with a cheesecloth, raised so it does not touch the tomatoes. You will also need to bring them in during the night.
You can bake them, place tomatoes in a single layer on a cookie sheet, and set in the oven at 400 F, turn them occasionally. In the oven about 400 F, they will need 6 hours to dry, don't forget to keep your eye on them.
Baking them faster and at higher temperature, will ruin the consistency and the flavor. /
Selon vos conditions météorologiques, cela pourrait prendre de quatre jours à deux semaines. Vous pouvez les couvrir d'une étamine à fromage levée, qui ne touche pas les tomates. Vous devrez aussi les faire rentrer pendant la nuit.Vous pouvez aussi les cuire au four, placez les tomates sur une plaque et cuir au four à 200C, tournez-les de temps en temps, ils auront besoin de 6 heures pour sécher, n'oubliez pas de jeter un coup d'oeil de temps à autre. Les cuir vite et à une température élevée, ruinera leur consistance et leur saveur.
During the drying process, tomatoes will shrink to about 1/4 of their original size.
The end product must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. /
Pendant les étapes de séchage, les tomates diminueront de 1/4 de leur taille originale.Le produit fini doit être parfaitement sec, mais pas croustillant, sans humidité intérieure pour éviter la croissance de bactéries.
Place dried tomatoes in a sealable food storage bag. Squeeze out air and seal.
Place bags in the freezer, they should keep for 6-12 months. /
Placez les tomates séchées dans un sac de stockage alimentaire. Faites sortir l'air du sachet et fermez bien.Placez les sachets dans le congélateur, vous pouvez les garder de 6-12 mois.
You can also store sun dried tomatoes in olive oil, put the dried tomatoes in a clean jar, add olive oil, rosemary, garlic cloves, cover with lid. /
Vous pouvez aussi garder les tomates séchées dans l'huile d'olive, mettez les tomates séchées dans un bocal propre, ajoutez l'huile d'olive, romarin, des gousses d'ail et fermez le bocal.
They can be stored at room temperature in a cool, dark place in the kitchen cabinets. They will keep well for about 1 year. /
Elles peuvent être garder à une température ambiante, dans un endroit sombre dans les cabinets de cuisine. Elles restent bien pendant environ 1 an. 
Make sure that those left in the jar are completely covered with oil. /
Assurez-vous que le bocal est complètement couvert de l'huile. 
The flavor of sun-dried tomatoes is quite intense, you only need to use a little bit. /
La saveur de tomates séchées est tout à fait intense, vous devez utiliser seulement un peu.
When the tomatoes are gone, you still can use the oil that they were in for many recipes that ask for olive oil, it will add a great flavor to any dish. /
Quand il ne reste plus de tomates, vous pouvez toujours utiliser l'huile où les tomates ont été marinées dans beaucoup de recettes qui demandent l'huile d'olive, il ajoutera une saveur agréable à n'importe quel plat.
Making sun-dried tomatoes is very easy. The most difficult part is waiting for them to dry. /
Faire des tomates séchées est très facile. La partie la plus difficile est de les attendre pour sécher.
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Moroccan soup called Harira /
Beef tongue /
Rfissa or Madhoussa /
Depending on your weather conditions, this could take anywhere from four days to two weeks. You'll want to cover them with a cheesecloth, raised so it does not touch the tomatoes. You will also need to bring them in during the night.
During the drying process, tomatoes will shrink to about 1/4 of their original size.
You can also store sun dried tomatoes in olive oil, put the dried tomatoes in a clean jar, add olive oil, rosemary, garlic cloves, cover with lid. /
They can be stored at room temperature in a cool, dark place in the kitchen cabinets. They will keep well for about 1 year. /
Make sure that those left in the jar are completely covered with oil. /
The flavor of sun-dried tomatoes is quite intense, you only need to use a little bit. /
When the tomatoes are gone, you still can use the oil that they were in for many recipes that ask for olive oil, it will add a great flavor to any dish. /
Making sun-dried tomatoes is very easy. The most difficult part is waiting for them to dry. /
Preserved lemon is a fundamental ingredient in Moroccan cooking, it's sold everywhere in the markets in Morocco, it's used in tagines. The unique pickled taste of the preserved lemon and special texture cannot be duplicated with fresh lemon.
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