Culinary indulgence at home: Oven-dried tomatoes in olive oil
Preparation time: 20 minutes
Baking time: 3 hours
Total time: 3 hours and 20 minutes
Number of servings: 5-6 jars of 400 g
Who doesn't love the intense aroma and sweet taste of dried tomatoes? This delicacy is not just a simple preserve, but a true culinary treasure that can transform a mundane salad into an explosion of flavors or enrich a cheese platter. Moreover, it is a simple and satisfying recipe that will bring a touch of summer into every jar, even in the middle of winter. Let's discover together how we can create these delicious dried tomatoes at home, without relying on store-bought products!
Necessary ingredients
- 2 kg of ripe tomatoes (preferably small and meaty)
- 200 ml of extra virgin olive oil
- 8-9 cloves of garlic (fresh or dried, as preferred)
- 3-4 sprigs of fresh thyme
- 3-4 sprigs of fresh basil
Choose the ingredients carefully
The tomatoes are the stars of this dish, so choose them wisely. Cherry tomatoes or Romanian tomatoes are the most suitable due to their high meat content and natural sweetness. Extra virgin olive oil adds a rich flavor and intensifies the final taste of the preserve. Garlic and aromatic herbs (thyme and basil) will perfectly complement the tomatoes, giving them a Mediterranean note.
A bit of history
Dried tomatoes have a long tradition in world gastronomy, being used to preserve surplus tomatoes during the summer. This preservation method not only allows tomatoes to be kept for longer periods but also concentrates the flavors, transforming the fresh ingredient into an explosion of taste.
Preparation method
1. Preparing the tomatoes
Start by washing the tomatoes under a stream of cold water. Remove the stems and cut each tomato in half lengthwise. Then, using a spoon or knife, clean the white part from the stem. This step is important to avoid bitterness.
2. Baking the tomatoes
Place the tomato halves cut side up on a baking tray lined with aluminum foil. Preheat the oven to 90-100°C. Bake the tomatoes for about 3 hours. This slow process will remove moisture from the tomatoes, concentrating their flavors. You will notice that the tomatoes become soft and slightly caramelized.
3. Preparing the jars
While the tomatoes are baking, it's time to prepare the jars. Make sure the jars are clean and dry. You can sterilize them by boiling or running them through a dishwasher cycle.
4. Assembling the preserve
When the tomatoes are ready, take them out of the oven and let them cool slightly. Place a layer of tomatoes in the jars, interspersing with garlic cloves (you can use either whole or chopped cloves, depending on how intense you want the flavor) and leaves of thyme and basil. Continue layering until the jar is full, making sure to leave a little space at the top.
5. Adding the oil
Pour the olive oil over the tomatoes until they are completely covered. Gently press the tomatoes to ensure no air bubbles remain inside.
6. Pasteurization
Put the lid on the jar and place it in a high-sided tray, on the bottom of which you have placed a towel to prevent the jars from clinking. Add water to the tray, up to the height of the jars, and place the tray in the oven. Cook for 10 minutes, or until the water begins to boil.
7. Cooling and storage
Remove the jars from the oven and wrap them in thick towels to cool gradually. Once they have completely cooled, store them in a dry, cool place, away from direct sunlight.
Serving suggestions and variations
Dried tomatoes in oil are extremely versatile. You can use them to add a special touch to salads, on pizza, alongside feta cheese, or in pasta dishes. You can also add other herbs, such as oregano or dried basil, to vary the flavors.
Frequently asked questions
1. Can I use store-bought canned tomatoes?
While possible, the taste will not compare to that of fresh home-baked tomatoes. Sun-dried tomatoes have a distinct flavor that you cannot get from canned products.
2. How long can I keep the jars?
If properly sterilized and stored in a cool place, dried tomatoes can last up to a year.
3. What can I do with dried tomatoes?
Dried tomatoes are excellent in salads, sandwiches, pasta, pizza, or as a garnish for meat. Thus, you can incorporate them into many dishes.
Nutritional benefits
Tomatoes are an excellent source of vitamins, especially vitamin C and vitamin K, as well as antioxidants that help protect the body from free radicals. Extra virgin olive oil adds healthy fats that are beneficial for the heart, and garlic has antimicrobial and anti-inflammatory properties.
In conclusion, preparing oven-dried tomatoes in oil is a pleasant and rewarding activity that will fill your pantry with goodies. Not only will it enhance your culinary skills, but it will also help you preserve warm summer memories throughout the year. So put on your apron, prepare the ingredients, and let's embark on this culinary journey!
Preparation time: 20 minutes
Baking time: 3 hours
Total time: 3 hours and 20 minutes
Number of servings: 5-6 jars of 400 g
Who doesn't love the intense aroma and sweet taste of dried tomatoes? This delicacy is not just a simple preserve, but a true culinary treasure that can transform a mundane salad into an explosion of flavors or enrich a cheese platter. Moreover, it is a simple and satisfying recipe that will bring a touch of summer into every jar, even in the middle of winter. Let's discover together how we can create these delicious dried tomatoes at home, without relying on store-bought products!
Necessary ingredients
- 2 kg of ripe tomatoes (preferably small and meaty)
- 200 ml of extra virgin olive oil
- 8-9 cloves of garlic (fresh or dried, as preferred)
- 3-4 sprigs of fresh thyme
- 3-4 sprigs of fresh basil
Choose the ingredients carefully
The tomatoes are the stars of this dish, so choose them wisely. Cherry tomatoes or Romanian tomatoes are the most suitable due to their high meat content and natural sweetness. Extra virgin olive oil adds a rich flavor and intensifies the final taste of the preserve. Garlic and aromatic herbs (thyme and basil) will perfectly complement the tomatoes, giving them a Mediterranean note.
A bit of history
Dried tomatoes have a long tradition in world gastronomy, being used to preserve surplus tomatoes during the summer. This preservation method not only allows tomatoes to be kept for longer periods but also concentrates the flavors, transforming the fresh ingredient into an explosion of taste.
Preparation method
1. Preparing the tomatoes
Start by washing the tomatoes under a stream of cold water. Remove the stems and cut each tomato in half lengthwise. Then, using a spoon or knife, clean the white part from the stem. This step is important to avoid bitterness.
2. Baking the tomatoes
Place the tomato halves cut side up on a baking tray lined with aluminum foil. Preheat the oven to 90-100°C. Bake the tomatoes for about 3 hours. This slow process will remove moisture from the tomatoes, concentrating their flavors. You will notice that the tomatoes become soft and slightly caramelized.
3. Preparing the jars
While the tomatoes are baking, it's time to prepare the jars. Make sure the jars are clean and dry. You can sterilize them by boiling or running them through a dishwasher cycle.
4. Assembling the preserve
When the tomatoes are ready, take them out of the oven and let them cool slightly. Place a layer of tomatoes in the jars, interspersing with garlic cloves (you can use either whole or chopped cloves, depending on how intense you want the flavor) and leaves of thyme and basil. Continue layering until the jar is full, making sure to leave a little space at the top.
5. Adding the oil
Pour the olive oil over the tomatoes until they are completely covered. Gently press the tomatoes to ensure no air bubbles remain inside.
6. Pasteurization
Put the lid on the jar and place it in a high-sided tray, on the bottom of which you have placed a towel to prevent the jars from clinking. Add water to the tray, up to the height of the jars, and place the tray in the oven. Cook for 10 minutes, or until the water begins to boil.
7. Cooling and storage
Remove the jars from the oven and wrap them in thick towels to cool gradually. Once they have completely cooled, store them in a dry, cool place, away from direct sunlight.
Serving suggestions and variations
Dried tomatoes in oil are extremely versatile. You can use them to add a special touch to salads, on pizza, alongside feta cheese, or in pasta dishes. You can also add other herbs, such as oregano or dried basil, to vary the flavors.
Frequently asked questions
1. Can I use store-bought canned tomatoes?
While possible, the taste will not compare to that of fresh home-baked tomatoes. Sun-dried tomatoes have a distinct flavor that you cannot get from canned products.
2. How long can I keep the jars?
If properly sterilized and stored in a cool place, dried tomatoes can last up to a year.
3. What can I do with dried tomatoes?
Dried tomatoes are excellent in salads, sandwiches, pasta, pizza, or as a garnish for meat. Thus, you can incorporate them into many dishes.
Nutritional benefits
Tomatoes are an excellent source of vitamins, especially vitamin C and vitamin K, as well as antioxidants that help protect the body from free radicals. Extra virgin olive oil adds healthy fats that are beneficial for the heart, and garlic has antimicrobial and anti-inflammatory properties.
In conclusion, preparing oven-dried tomatoes in oil is a pleasant and rewarding activity that will fill your pantry with goodies. Not only will it enhance your culinary skills, but it will also help you preserve warm summer memories throughout the year. So put on your apron, prepare the ingredients, and let's embark on this culinary journey!
Ingredients
2 kg tomatoes, 200 ml oil, 3-4 sprigs of thyme and basil, 8-9 cloves of garlic