Sun, salt and time do most of the work with sun dried tomatoes. On the Costa Blanca, the sun is not just background scenery. It is part of the recipe.
Few foods capture this better than the sun dried tomato. Small, wrinkled and full of flavour.
Tomatoes arrived in Spain in the sixteenth century, brought from the Americas and quickly embraced. They grew easily along the Mediterranean coast. But abundance always brings the same question. What do you do when everything ripens at once.
Before fridges existed, preserving food was essential. Along the coast and further inland, tomatoes were sliced, salted and left under the open sky. The sun drew out moisture, time deepened the flavour and olive oil later helped preserve them. The result was not a replacement for fresh tomatoes, but something different. Rich, savoury and slightly sweet.
Sun dried tomatoes became a staple in local kitchens. They are added to bread, stews and simple dishes, or eaten on their own with oil and vinegar.
Why they taste like the Costa Blanca
The reason is simple. Strong sunlight. Dry air. And no rush.
Tomatoes here ripen fully before drying, allowing their natural sugars to develop. As the water disappears, those sugars and acids intensify. The flavour becomes bold and almost meaty.
Making sun dried tomatoes at home
One of the great pleasures of being in a country with a great climate is that you can still make sun dried tomatoes yourself. A terrace or balcony is enough. Fancy equipment is not required.
You will need:
- Ripe, firm tomatoes, Roma types work well
- Coarse sea salt
- Olive oil
Optional extras include garlic, thyme, rosemary or a bay leaf.
Method
- Wash and dry the tomatoes. Slice them lengthways into halves or quarters, depending on size.
- Place them cut side up on a rack or tray lined with baking paper or mesh.
- Sprinkle lightly with sea salt to draw out moisture and boost flavour.
- Set them in full sun where air can move freely. Cover loosely with gauze to keep insects away.
- Bring them indoors at night to avoid damp air, then return them to the sun the next day.
- After about five days, depending on heat and humidity, they should feel leathery but still flexible.
- Pack the tomatoes into jars, add herbs or garlic for flavour, and cover completely with olive oil. Store them in the fridge. They will keep for weeks and improve as time passes.
