If you haven't tried Nonna's sun-dried tomatoes, you're basically missing out on life! Oddly enough, I actually don't like tomatoes raw, I only eat them cooked or sun-dried. The combination of Nonna's TLC and that Sicilian sun give these tomatotes a flavor you won't find anywhere else.
The process starts with Nonno's picking "only the good tomatoes" from the farm. After he brings them homes, Nonna cleans them, slices them in half, lays them out on a wooden board covered in tin foil and heavily sprinkles them with sea salt. Then every morning for about 3-4 days, Nonno will set them out on the terrace where they face the direct sunlight and he brings them in around lunch time because they're "in the way". Once the tomatoes are thoroughly dried, she stretches them out, which you can see her doing in the picture below, so that they stay nice and round and flat. But the real action takes place after they bring them back to the states where Nonna stuffs them with breadcrumbs and fries them. ahhh-mazing-ly delicious!
