Dried Tomatoes in Oil: The Authentic Recipe

RECIPE FOR DRIED TOMATOES IN OIL

Delicious as appetizer, so tasty that they can enrich a last-minute spaghetti dish that is sure to be a success and surprising as a condiment for pizzas or focaccias, the Dried Tomatoes in Oil They're incredibly versatile in the kitchen. A great reason to prepare a generous supply at home, with their intense summer flavor, and enjoy them year-round. The process is fairly simple, but it does require care and time.

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HOW TO MAKE DRIED TOMATOES IN OIL

The recipe of tomatoes dried fruits in oil is a pleasant ritual that will fill a dozen of your hot summer daysArm yourself with patience because to achieve optimal results you will need to monitor day after day the stages that will allow the fresh tomatoes to transform into the thin dehydrated slices that you will then store in glass jars, covering them with extra virgin olive oil.

TO KNOW MORE: Sun-dried tomato pesto, a delicious and tasty recipe to make with summer preserves.

PREPARATION OF DRIED TOMATOES IN OIL

per ottenere a kilo of dried tomato preserves in oil you will have to use 6,5 kg of fresh tomatoes, the most suitable for this preparation are the long ones, of the San Marzano variety: choose them when ripe but still 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 phase of preparation is simple and fun: all you have to do is pack it up preserve in glass jars of the size you prefer (the ones used for jam will work 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)