Domates kurusu is made by salting meaty paste tomatoes cut in half lengthwise, then drying them cut side up in the sun. The salt draws out moisture and speeds drying; the sun concentrates the sugars, turning the tomatoes deep red, sweet-tart, and tender. In winter, soak them in warm water before adding them to salads, pasta, or meze.
Wash and dry the tomatoes. Use a sharp knife to cut out the stem ends, then cut the tomatoes in half lengthwise. Scrape out about half of the watery, seedy center with your finger; very juicy tomatoes take longer to dry.
Line trays or a clean cloth with parchment paper. Arrange the tomato halves cut side up, without letting them touch. Sprinkle the cut surfaces evenly with salt and place the trays in a dust-free spot in full sun. Cover them with a fine mesh cloth.
At the end of the second day, gently press the tomatoes flat with your palm and turn them over so the thicker centers can dry. The next day, turn them cut side up again.
Dry the salted tomatoes in full sun for 4–7 days, bringing them indoors at night; this time is not included in the recipe duration. Do not store them until they are completely dry: they should bend like leather without sticking, release no liquid when pressed, and feel dry when bent. Tomatoes with remaining moisture can mold; discard any that become moldy. Store in an airtight container in a cool, dry place for up to 1 year.
Domatesleri bastırıp yassılaştırma adımı kurumayı hızlandırıyor. Bastırmadığım tepsi beş günde kurumadı, bastırdıklarım üç günde derisi kalınlaştı.
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