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In order for a tomato (or any produce) to rot or get moldy, there must be moisture to support the microbes. Sun-dried tomatoes are only produced in hot, arid conditions (much of it in California and the Southwest, as well as Italy and other Mediterranean countries). The initial period out in the sun removes enough moisture that it can dry the rest of the way, past the threshold in which it can rot, over 4-6 days. Sometimes a little salt is added to inhibit mold as well.

Keep in mind that many commercial dried tomatoes are actually dried in ovens or dehydrators (like a low-temp convection oven)-- which work almost as well and only takes a few hours.

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17y ago

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