I have made some sun dried tomatoes but not too sure how they will turn out. They look OK - see picture below - but we will have to wait for a while to sample the results.
Anyway, a couple of things I can't quite make out after reading loads of sometimes conflicting information on the internet.
1. How dry is 'dry'?
I take it they shouldn't be as hard a concrete but on the other hand I did notice the tendency to go moldy if not dry enough.
2. Should I boil them in a dilute vinegar solution?
Seems to be the way Italians make them. Any experience?
3. How long before you can eat them?
I have bottled our in olive oil along with some garlic cloves, oregano and just a couple of whole green chillies to add a little warmth. But does storing them longer add to the flavour?