Italian-Style Sun-Dried Tomatoes in Oil

Name: Italian-Style Sun-Dried Tomatoes in Oil
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 kg kilograms plum tomatoes (ripe and firm); 1 1/2 teaspoons sea salt; 2 tablespoons dried oregano; 500 ml millilitres extra virgin olive oil

380 min 12 servings Medium

All Recipes

Italian-Style Sun-Dried Tomatoes in Oil

Preserve the summer flavour with these Italian-style sun-dried tomatoes, slowly dried and stored in olive oil.

Prep

20 min

Cook

360 min

Total

380 min

Servings

Difficulty

Medium

Italian-style sun-dried tomatoes are a delightful way to capture the essence of summer. These tomatoes are slowly dried to concentrate their flavours and then immersed in olive oil, which preserves them and adds a rich taste. This method of preserving tomatoes not only enhances their natural sweetness but also makes them a versatile ingredient for a variety of dishes. Add them to salads, pasta, or enjoy them as a simple appetizer with crusty bread.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the Tomatoes

Wash and dry the plum tomatoes. Cut them in half lengthwise and remove the seeds.

Pro tip: Use a small spoon to scoop out the seeds easily.

Season the Tomatoes

Sprinkle the cut sides of the tomatoes with sea salt and dried oregano.

Pro tip: Ensure even seasoning on all halves.

Dry the Tomatoes

Arrange the tomatoes cut side up on a wire rack set over a baking sheet. Dry in a preheated oven at 100°C (212°F) for about 6 hours, or until they are shriveled and dry but still slightly pliable.

Pro tip: Rotate the trays halfway through drying for even dehydration.

Cool the Tomatoes

Remove the tomatoes from the oven and let them cool completely at room temperature.

Pro tip: Cooling on the rack prevents condensation.

Pack the Jars

Place the dried tomatoes into sterilized jars, packing them tightly without smashing.

Pro tip: Leave about 1 cm (1/2 inch) of headspace.

Add the Oil

Pour extra virgin olive oil over the tomatoes, ensuring they are completely submerged. Seal the jars tightly.

Pro tip: Gently tap the jars to release any air bubbles.

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Tips & Tricks

<ul><li>Use ripe, firm plum tomatoes for the best flavour and texture.</li><li>Ensure tomatoes are completely dry before storing in oil to prevent spoilage.</li><li>Pack jars tightly with tomatoes to minimize air exposure.</li></ul>

Serving Suggestions

Store your sun-dried tomatoes in the refrigerator in a sealed jar to keep them fresh for up to six months. These tomatoes can be a star ingredient in antipasto platters, tossed in salads, or blended into a pesto. Pair them with fresh mozzarella, basil, and a drizzle of balsamic glaze for a classic Italian flavour profile. They also make a delightful addition to sandwiches and wraps, adding a burst of umami.