Sun-Dried Tomatoes in Oil
A prized preserve that involves the drying of tomatoes and then putting them in oil with various spices to preserve them for a long time. The traditional recipe involves slow sun drying for several days, but not everyone has the suitable space and “patience” to follow this procedure (including me 😂), so I tried to make them in the oven, and I must say I didn’t expect it, but they turned out WONDERFUL 🤩. My advice, since it’s very hot during the day, is to make this recipe in the evening, before going to bed, and in the morning you should find them ready! If you have homegrown tomatoes, even better, the result will be extraordinary!
Try these recipes with tomatoes too:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 20/30
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Sun-Dried Tomatoes in Oil:
- San Marzano tomatoes
- extra virgin olive oil
- salt
- sugar
- spices (To taste)
Steps
The preparation of sun-dried tomatoes in oil is very simple but requires very slow cooking; watch the video HERE.
I used 11 lbs of tomatoes, filled two large baking trays, and after drying, I got two jars of 14 oz and 21 oz.
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Wash the tomatoes thoroughly, cut off the top and then in half, and place them on the baking sheet lined with parchment paper. Arrange them tightly in a row without leaving space. Add a little salt, sugar, and a drizzle of oil.
Cook them at 284°F for about 10/12 hours. The cooking time may vary depending on the size of the tomatoes. As they start to be ready, remove them and place them on a rack to cool.
Once cool, place them in sterilized jars. Add a little oil between the tomatoes and various spices to taste. Finally, cover them with oil. Place a press to keep them covered. Close the jars, and if you want to preserve them for a long time, boil the jars again for about 20 min.
Enjoy your meal!
