Sun-drying tomatoes until they are leathery on the outside and soft inside is an art worth mastering to prepare this appetising pasta dish. According to guidelines Roddy received in Sicily, the process can take between two and seven days depending on temperature, humidity, wind and the size of the fruit.
A second, more specific tip indicated that at ideal temperatures of 35 degrees Celsius and low humidity, trays of tomato halves the size of an egg placed on wire racks over wooden boards, dusted with salt and left in the sun during the day, then removed at night, generally required three days to reach the desired point: dry enough to store, but still with flexibility and a sweet chew.
Between these two extremes of recommendations and temperatures ranging from pleasant 20 degrees Celsius to scorching 40 degrees Celsius, as well as excessive humidity and rain, Roddy managed to dry tomatoes with relative success in batches of all sizes and shapes.
