Dried Tomatoes in Oil: The Authentic Recipe

RECIPE FOR DRIED TOMATOES IN OIL

Delicious as an appetizer , flavorful enough to enhance a sure-fire last-minute spaghetti dish, and surprising as a topping for pizza or focaccia, sun-dried tomatoes preserved in oil are incredibly versatile in the kitchen. A great reason to stock up on them at home, with their intense summer flavor, and enjoy them year-round. The process is fairly simple but requires care and time.

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HOW TO MAKE DRIED TOMATOES IN OIL

This recipe for sun-dried tomatoes in oil is a pleasant ritual that will fill a dozen of your hot summer days . Arm yourself with patience, because to achieve optimal results, you'll need to monitor every step of the process day after day, allowing the fresh tomatoes to transform into the thin, dehydrated slices you'll then preserve in glass jars, covering them with extra virgin olive oil.

FOR MORE INFORMATION: Sun-dried tomato pesto, a delicious and tasty recipe to prepare with summer preserves

PREPARATION OF DRIED TOMATOES IN OIL

To obtain one kilo of dried tomato preserve in oil you will need to use 6,5 kg of fresh tomatoes , the most suitable for this preparation are the elongated ones, of the San Marzano variety : choose them ripe but still very firm.

• Wash them, dry them, and then cut them in half lengthwise. Arrange them, ready to receive the sun's rays, on racks so that air can circulate underneath, helping them dry faster; alternatively, you can use wooden boards, a material that can absorb excess liquid.

• If you only have baking sheets or trays, be sure to turn the tomatoes frequently to remove all the moisture from both sides. Sprinkle the surface with fine salt: the advice is to be generous but not overdoing it, because the drying process itself contributes to the vegetables' flavor. Then cover them with a cloth with very small holes (it should look like a sort of fine mesh), which will serve as a shield against dust and dirt. insects.

• Leave them under the sun's rays all day; put them indoors, only at night when the humidity is higher and when the weather is bad. It will take seven to ten days For perfect results, carefully observe their appearance to determine when they're ready. They should be completely shriveled, feel dry to the touch, and release a particularly intense aroma.

HOW TO PRESERVE TOMATOES IN OIL

The second step is simple and fun: all you have to do is pack the preserves in glass jars of your choice (used jam jars will work just fine). Don't forget to sterilize them, as follows:

• Wash the jars with the detergent and place them, wrapped in clean cloths one by one to prevent them from breaking if they bump into each other, together with the lids and gaskets (if they have them) in a pot at least 40 cm high.

• Fill with cold water until it covers the jarsBring to a boil, reduce the heat, and simmer for 30 minutes.

• Let it cool and then remove the jars from the pan.

• Place them on a tea towel with the opening facing downwards, after a few minutes turn them over and let the water evaporate.
• Place the tomatoes inside the jars, and only then add the olive oil., up to the brim, covering all the contents well: help yourself with a wooden spoon (use the handle part) to ensure that no air bubbles remain inside.

PRECIOUS RECIPES BASED ON TOMATOES:

• Fresh tomato sauce, a healthy and nutritious condiment for pasta and pizza (Photo)
• Spaghetti al cartoccio with grilled cherry tomatoes, a recipe that uses up leftover pasta.
• Risotto with sun-dried tomatoes, aromatic herbs, and olives: a colorful and tasty dish (Video)