Beautiful Egyptian Tomatoes.
These are no ordinary toms you’ll find in Egypt; these have an exquisite flavour and a colour. For those of you who have never eaten tomatoes from Egypt, we feel sorry for you because the taste of the tomato from this part of the world is one of life’s great pleasures. Tomatoes are a major part of the Egyptian diet cooked and uncooked. One of the simplest nicest ways is sliced, sprinkled with dried cumin and freshly ground black pepper.

The secret of sun dried tomatoes.

Sun dried tomatoes.
Cut the ripe tomatoes in half and scoop out most of the seeds, so the tomatoes are hollow. Sprinkle with salt and leave in the sun. The secret is to take out the seeds! It takes one to two weeks to dry them, when they are dried I keep them in paper bags and they last throughout the year.

Sun blush tomatoes.
These are also called semi-sun dried tomatoes. These are sweeter than sun dried, don't need cooking, and can be preserved in olive oil.

Cut the tomatoes in half and scoop out the seeds. Then sprinkle salt in them and leave them in the sun for one or two days, it depends how sunny it is.

Next - rinse off the salt and let them dry. Then mix crushed garlic, oregano, black pepper and brown sugar, to suit your taste. Spread this mixture inside each tomato. The tomatoes go back in the sun for one more day, don't leave them out overnight.

Store the sun blushed tomatoes in glass jars and cover them with olive oil. They're wonderful chopped up and mixed with fresh tomatoes in salad, or you can use them in recipes instead of sun dried tomatoes.

Worth the effort and simply to do.