Every summer, I prepare a small stock of sun-dried tomatoes, and I preserve some in oil to use as appetizers or on bruschetta. They are delicious. I love them. I often use them for cooking as well. I usually use the cherry tomatoes from my garden, the datterini variety. But cherry or zucchini tomatoes are also delicious. The important thing is that they are ripe. Whether served on crostini, added to a quick pasta, or enjoyed on their own, sun-dried tomatoes in oil always bring a special touch. Try them homemade and you’ll taste the difference! I love tomatoes, and there are many recipes on the blog, here are a few.

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

Ingredients

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

Tools

Bowl
Strainer
Rack
Jars glass

Steps

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