Dried tomatoes in a jar, preserved in olive oil

Name: Dried tomatoes in a jar, preserved in olive oil - Amalia D.
Ingredients: approximately 2 kg of garden tomatoes; elongated and yellow; red; garlic cloves; fresh basil leaves; dried oregano; salt (I used Himalayan pink salt with chili); freshly ground pepper; extra virgin olive oil

Pickles - Dried tomatoes in a jar, preserved in olive oil by Amalia D. - Recipia

Summer indulgence in a jar: Sun-dried tomatoes in olive oil Who doesn’t love the intense aroma and sweet taste of sun-dried tomatoes? These delights are a wonderful way to preserve the essence of summer even in the coldest months of the year. These sun-dried tomatoes in jars, preserved in olive oil, are perfect for adding to salads, pasta, or as savory appetizers. Moreover, the preparation process is simpler than you might think! Let’s embark on this captivating recipe together, step by step, which will bring a touch of sunshine to every meal. Preparation time: 30 minutes Baking time: 1 hour and 20-30 minutes Total time: 2 hours Number of servings: 3 jars of 400 ml Required ingredients - Approximately 2 kg of garden tomatoes (choose elongated varieties and a few yellow tomatoes for a color contrast) - 5 cloves of garlic (whole and halved) - Fresh basil leaves (a small bunch) - 1 teaspoon of dried oregano - Salt (Himalayan pink salt with chili for a spicy taste is recommended) - Freshly ground pepper - Extra virgin olive oil (enough to cover the tomatoes in jars) Required utensils - Large baking trays - Parchment paper - Sharp knife - Sterilized jars - Jar labels Step by Step 1. Choose the tomatoes: Look for elongated tomatoes, which are less watery, and select some of the prettiest ones. Make sure they have no spots or defects. 2. Wash and dry: Wash the tomatoes under a stream of cold water and dry them well with a clean kitchen towel. 3. Cut the tomatoes: Using a sharp knife, slice the tomatoes into thick slices of about 0.5 cm. If you have an electric slicer, you can use it, but given the small quantity, it is not necessary. 4. Prepare the trays: Line the two trays with parchment paper. Arrange the tomato slices on the paper, being careful not to overlap. 5. Season: On the first tray, sprinkle salt, pepper, dried oregano, and whole garlic cloves. On the second tray, use fresh basil leaves instead of oregano. This will add a fresh and vibrant aroma. 6. Bake the tomatoes: Preheat the oven to 100 degrees Celsius. Place the first tray on the middle rack and the second one higher up, close to the burner. Bake for 1 hour and 20-30 minutes, checking every 15 minutes. Swap the top tray with the bottom one to ensure even drying. 7. Adjust the temperature: If you notice that the heat is too strong, reduce the temperature to 80-90 degrees. When the tomatoes are dried, turn off the heat and leave the oven door ajar for 20 minutes to cool gradually. 8. Cool and release: Remove the trays from the oven and let the tomatoes cool completely. If they stuck to the parchment paper, release them with a spatula or the blade of a knife. 9. Fill the jars: Sterilize three 400 ml jars. Layer elongated tomato slices, yellow tomato slices, and garlic cloves. In one jar, put only tomatoes with oregano, in another, only tomatoes with basil, and in the last one, mix both. 10. Top with olive oil: Pour extra virgin olive oil over the tomatoes, making sure they are completely covered. This will preserve the flavor and prevent oxidation. 11. Close and label: Screw on the jar lids and label them with the date and type of spices used. Store the jars in a cool, dry place. Practical Tips - Choosing tomatoes: It is essential to select quality tomatoes. Less watery tomatoes, such as elongated ones, are ideal for drying. - Customize flavors: Experiment with different herbs, such as rosemary or thyme, to add a personal touch. - Using oil: Extra virgin olive oil not only adds flavor but also protects the tomatoes from spoilage. Make sure the oil is of high quality. - Serving: These sun-dried tomatoes are excellent in salads, on pizza, in pasta, or even as an appetizer, served with cheese and olives. Try them with a slice of toasted bread! Nutritional Benefits Tomatoes are rich in antioxidants, vitamins (especially vitamin C), and minerals. Extra virgin olive oil is known for its beneficial effects on cardiovascular health. By combining these ingredients, you get a tasty and healthy preparation. Frequently Asked Questions - Can I use other vegetables?: Yes, you can experiment with zucchini, peppers, or eggplant, using the same drying method. - How long can I store the jars?: Stored in a cool and dry place, the jars can last up to a year. In conclusion, preparing sun-dried tomatoes in a jar is a delightful activity that will provide you with a flavorful delicacy for many future meals. These sun-dried tomatoes in olive oil are not only a great way to preserve garden tomatoes but also an opportunity to bring a bit of your summer into every plate. So, let’s get cooking and transform simple tomatoes into unforgettable treats!