Today finally, let’s see how to make Italian homemade sun dried tomatoes preserves in olive oil starting the process from fresh tomatoes.
An easy recipe with a strong flavor that allows us to enjoy this food all year round.
INGREDIENTS
TOMATOES 2 Kg
WATER 1 liter
WHITE VINEGAR 1/2 glass
SEA SALT
OLIVE OIL 250 ml
OREGANO 2 tablespoons
BAY LEAVES 3 leaves
GARLIC 4 cloves
INSTRUCTIONS
1) Wash and cut our tomatoes in half lengthwise.
2) Place them on a rack and sprinkle them with salt, not too much.
3) Place them on the balcony, in the garden, or on the windowsill, wherever they can be exposed to direct sunlight for about 6/7 days, like we do in Italy.
REMEMBER:
* bring them indoors at night when the sun is no longer out, so they are not exposed to nighttime humidity. This is very important if you want spectacular italian homemade sun dried tomatoes.
* remember to turn them every 2 days and add a pinch of salt.
4) After our 6/7 days have passed and our tomatoes have dried, prepare a liter of water, bring it to a boil, and add half a glass of vinegar. Dip our tomatoes in and let them rehydrate over the heat for about 5 minutes.
5) With a slotted spoon, remove the tomatoes and spread them on a kitchen towel. Cover them with another kitchen towel and let them sit for about 2 hours to dry the extra water.
6) In a glass jar, place some oregano and thinly sliced garlic, then layer the tomatoes, trying to make layers. Let’s say that in a medium-sized jar, there will be at least 2 or 3 layers of tomatoes, oregano, and garlic. Add the bay leaf and fill the jar with enough oil to cover the tomatoes.
REMEMBER: THE TOMATOES MUST ALWAYS BE COVERED WITH OIL, EVEN AFTER OPENING THE JAR.
Well… now all we have to do is wait for about 2 or 3 weeks for our Italian homemade sun dried tomatoes to absorb the flavor well, and then we can finally taste them.
TIPS: This type of seasoning for tomatoes is basic; if you like, you can also add capers and/or chili.
