Sun-dried tomatoes in oil are a preserve that cannot be missing on southern tables. Served as a side dish, pâté, and seasoning for first courses. The preparation involves cutting the tomatoes in half and sprinkling the inside with salt, specifically the variety is San Marzano, and drying them in the sun for a few days, then they are stored in a jar filled with oil adding some herbs. I still remember when, as a child, each year we made this preserve and everyone had their task, mine was to add the salt to each tomato…. However, today dried tomatoes can always be found and prepared not only in summer, because they are dried in the oven. Considering that even making them in the oven would take time, and time is often really tight, in this recipe I bought the already dried tomatoes to make the work easier and still obtain the product… in this way, in about 30 minutes the preserve will be ready. Here is the recipe for you!!
- Cost: Economical
- Rest time: 20 Days
- Preparation time: 30 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 18 oz dried tomatoes
- 2 cups water
- 8 cups white wine vinegar
- extra virgin olive oil
Tools
Press
- Jar
Steps
Take the tomatoes and rinse them first with water only.
Drain the tomatoes and prepare the mixture of water and vinegar with the indicated amounts, pour the mixture into a container, and let them soak for about 30 minutes.
Then drain and rinse the tomatoes again with the new mixture of water and vinegar.
Drain the tomatoes and place them on a cloth with paper towels, placing them with the inside down, then lay more paper towels on top and gently press to dry them as much as possible. Repeat this operation at least a couple of times.
The tomatoes must be as dry as possible. Place them in a perforated container and proceed with the sterilization of the jar and lid. In a pot, put the jars and lids, cover with water and boil for about 20 minutes. Let them dry well, then proceed to fill them.
After sterilizing the jar, place the tomatoes inside little by little, but do not fill it to the brim.
When you have filled the jar, pour the oil covering all the tomatoes well, they must be submerged in oil. At the end, insert the press to keep the tomatoes under the oil.
Seal the jar tightly.
The sun-dried tomatoes in oil are ready!!
Storage
Wait at least 3 weeks before consuming the tomatoes; once the jar is opened, make sure to always keep the tomatoes submerged in oil. You can store them at room temperature in a cool place and consume them within 3 months.
Variation
If you like, you can add herbs to the tomatoes such as garlic, parsley, capers, oregano, and chili pepper.
Notes
In this recipe, I chose not to add herbs, just leaving the flavor of olive oil to use them as seasoning for first courses and pâté. Remember to sterilize the jars before proceeding with the preserve. https://www.salute.gov.it/imgs/C_17_pubblicazioni_2176_allegato.pdf
