Sun-dried tomatoes are easy to make and store, and thus, this is one food item that has now become a staple in many kitchens. Besides being delicious, they add a gourmet touch and a burst of flavour to many a mundane recipe.

Drying foods in the sun and then preserving them is one of the oldest methods of preservation. The Italians were known to dry tomatoes on their tile roofs for use in winter when fresh tomatoes were not available. Today, sun-dried tomatoes are popular all over the world.

It?s good fun making sun-dried tomatoes at home for it?s easy enough. You need tomatoes that have less seeds and more flesh, but you can use any type of tomato, including the cherry varieties. Choose tomatoes of a uniform size so that they dry at the same rate.

All you have to do is slice the tomatoes in half and place them on a plate. Sprinkle them with salt and optional herbs, and place them in the hot sun until dry. Depending on the weather conditions, this could take anywhere from four days to two weeks. You should cover the tomatoes with a cheesecloth, raised so it does not touch the tomatoes, to keep out any insects and provide proper ventilation. They should be brought indoors during the night to prevent the dew from undoing the drying process.

Basically, 10 standard tomatoes give you one ounce of dried tomatoes. If this old-fashioned method sounds too time-consuming for you, you can achieve the same results by placing them in the oven or in a dehydrator and you will get the sun-dried tomatoes in a fraction of the time!

Whether you decide to seed the tomatoes or not is really a matter of personal choice. Some methods require scooping out the centre flesh and seeds, leaving only the tissue along the outer walls of the fruit, as it is believed that the seeds add some bitterness and acidity. I prefer not to seed, and don?t notice any added bitterness! The juice surrounding the seeds concentrates into just that much more flavour in the end product, and eliminates some labour. Whatever method you opt for, the end product must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated.

Many enjoy eating sun-dried tomatoes as a snack. Although they are wonderful with pasta, they can be enjoyed with many other foods, including vegetables, meats, and breads.

Barley with sun-dried tomatoes and scallions

Ingredients: 3 tbs unsalted butter; 11/2 cups barley; 1 medium bunch spring onions, white and green portions, sliced thin; 10 oil-packed sun-dried tomato halves sliced 1/4-inch thick; 11/2 tsp salt; 1/2 tsp freshly ground pepper; 41/2 cups boiling water

Method: Melt the butter in a non-stick pan. Add the barley and cook over high heat for 2 minutes, stirring frequently. Add the spring onions and cook for 1 minute, stirring constantly. Add the sun-dried tomatoes, salt and pepper. Stir in the boiling water and return to a boil. Reduce the heat to low, cover and cook, stirring occasionally, until the barley is chewy, for about 35 to 40 minutes