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Sun Dried Tomatoes are ripe tomatoes, that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide, or salt before being placed in the sun in order to improve quality.
they were originally salted and dried to preserve the fruit. Salting and evaporating the moisture out of tomatoes (as with most foods) significantly delays the process of decomposition. By drying ripe tomatoes, these foods could be enjoyed and provide valuable nutrition in the winter when it is difficult or impossible to grow fresh produce. The true origin of sundried tomatoes is unclear. Italians originally dried their tomatoes on their ceramic roof-tops in the summer sun. Sundried tomatoes surged in popularity in the United States in the late 1980s to early 1990s, where they were often found in pasta dishes and salads, becoming a trend before losing popularity from overuse by the end of the 1990s.
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