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

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.

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.

💡

Tips & Tricks

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

Frequently Asked Questions

What are Italian-style sun-dried tomatoes?

They are plum tomatoes that have been dried to concentrate their flavours and preserved in olive oil.

How long does it take to make sun-dried tomatoes?

The drying process takes about 6 hours in the oven at 100°C (212°F).

How do I store sun-dried tomatoes?

Store them in sealed jars in the refrigerator for up to 6 months.

Can I use any type of tomatoes?

Plum tomatoes are best due to their low moisture content and high flavour.

What can I use sun-dried tomatoes for?

They are great in salads, pastas, sandwiches, and as part of antipasto platters.

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.

Nutrition per serving

150

Calories

Protein

14g

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