Sun-dried Tomatoes

Dehydration is the oldest method of flavor concentration. By losing 90% of its water (ideally at low temperatures, under 60°C to avoid cooking its sugars), the tomato sees its lycopene, glutamate, and organic acid levels skyrocket. With an almost meaty (chewy) texture, it often needs to be rehydrated with a brief thermal shock in hot broth or wine before being chopped. Blended with its preserving oil, it yields a fiercely intense red pesto.