Every summer I prepare a small stock of sun-dried tomatoes, and I keep some in oil to consume as appetizers or on bruschettas. They are so delicious. I love them. I often use them for cooking as well. I usually use cherry tomatoes from my garden, but they are also great with grape tomatoes or even zucchinis. The important thing is that they are nicely ripe. Whether served on crostini, added to a quick pasta, or enjoyed by themselves, sun-dried cherry tomatoes in olive oil always add a special touch. Try them homemade and you’ll taste the difference! I love tomatoes, and there are plenty of recipes on this blog; I’ll leave you with a few.

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 10 Days
Preparation time: 10 Minutes
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: Summer

Ingredients

to taste cherry tomatoes
to taste medium sea salt
to taste dried oregano
to taste dried basil
to taste dried parsley
to taste dried thyme
to taste ground nutmeg
to taste anise seeds
2 cups white wine vinegar
2 cups white wine
to taste olive oil

Tools

Bowl
Strainer
Rack
Jars glass

Steps

Wash the cherry tomatoes thoroughly, cut them in half without completely separating them, and place them on a tray. I use special wooden boards or racks. Add salt and let them dry in the sun for about 3/4 days. You need to monitor them.
Retrieve the cherry tomatoes, which should not be completely dry, and clean them of any impurities.
Transfer them to a bowl and let them soak with the wine and vinegar for about 10 minutes.
Drain them.
And let them dry again in the sun for a couple of hours. If needed, even longer.
Meanwhile, in a bowl, mix all the spices.
When the tomatoes are dry, season them with the spices.
Mix well.
Close the cherry tomatoes and transfer them to clean and sterilized glass jars.
Fill the jars with oil and let them rest for at least a week before consuming.