Sun-dried tomatoes are a delicacy that can be found everywhere at any time of the year. The need for drying tomatoes, typical summer product, comes from the desire to enjoy their benefits also in winter. Dried tomatoes are rich in provitamin A, even more than fresh tomatoes, but they also bring vitamin C, iron, potassium and lycopene, a powerful antioxidant. Dried tomatoes, thanks to their content in nutrients, protect the skin from premature aging and from the formation of stretch marks, accelerate the healing processes of the skin and increase the elasticity and tone of the tissues. In addition to this, they fight free radicals, reduce cholesterol and have also a diuretic action able to counteract water retention and cellulite. Moreover, sun-dried tomatoes also prevent the addition of salt to dishes, which would increase the risk of high blood pressure and water retention. To use sun dried tomatoes in cooking, rinse them well, then boil them for a few minutes and dry them, now you can chop these tomatoes and add to sauces or salads. If you buy a large amount of dried tomatoes you can rinse them well under running water, at this point, boil them for a few minutes in a pot with plenty of water and two tablespoons of white vinegar. Drain the tomatoes, dry and put them in the jars. Between the layers of tomatoes you can add, if you like, oregano, slices of garlic, parsley or even capers or anchovy fillets. Then pour olive oil so that all the tomatoes are covered, close the jars and sterilize them in boiling water for about ten minutes. The best dried tomatoes are those dried in the sun, from which they derive all their energy. Sometimes the tomatoes are instead dried in the oven.