Dried tomatoes in oil

The Taste Indulgence of Sun-Dried Tomatoes in Oil

Preparation Time: 30 minutes
Cooking Time: 12 hours
Total Time: 12 hours and 30 minutes
Servings: 4-6

Discover the joy of making sun-dried tomatoes in oil, a delicacy that combines the intense flavor of tomatoes with the fresh notes of garlic and basil. These tomatoes are not only a versatile ingredient but also a perfect way to preserve seasonal tomatoes. Whether you use them to add a burst of flavor to salads, pasta, or even on pizza, sun-dried tomatoes in oil are a must-have in the pantry of any cooking enthusiast.

The Story Behind the Recipe

Food preservation has been an ancient practice used to cope with the cold season and to maintain the flavors of summer. Sun-dried tomatoes in oil are the result of this tradition, an ingenious method that allows for the fresh taste of tomatoes to be preserved even in the midst of winter. This simple and effective recipe transforms tomatoes into little culinary gems, full of flavor and the perfect texture.

Your Essential Ingredients

- 1 kg of tomatoes (choose ripe ones, preferably Roma or San Marzano for a more concentrated flavor)
- 2 tablespoons of salt
- 1 teaspoon of ground black pepper
- 2 tablespoons of dried basil
- 5-6 cloves of fresh garlic
- Extra virgin olive oil (enough to cover the tomatoes in the jar)
- A handful of fresh green basil leaves

Step by Step - Your Guide to Sun-Dried Tomatoes in Oil

1. Prepare the Tomatoes
- Wash the tomatoes thoroughly under cold running water, then dry them with a clean towel. Cut the tomatoes in half lengthwise. This will allow the juice to evaporate more quickly, concentrating the flavor.

2. Season
- On a baking tray lined with parchment paper, place the tomato halves cut side up. Evenly sprinkle salt, pepper, and dried basil over them. These seasonings will not only enhance the flavor but also aid in the dehydration process.

3. Bake the Tomatoes
- Preheat the oven to 70-75 degrees Celsius. Place the tray in the oven and leave the door slightly open to allow moisture to escape. This step is crucial as the tomatoes dry better without steam. Leave them in the oven for 12 hours. You can check on their progress occasionally. The tomatoes will be ready when they've reduced in size by almost half and have a soft texture, but are not completely dry.

4. Prepare the Jars
- Once the tomatoes are done, remove them from the oven and let them cool. While they cool, sterilize the jars where you will store them. You can do this by boiling them for 10 minutes in water or using a sterilization cycle in the dishwasher.

5. Jar Assembly
- Place the sun-dried tomatoes in the jars, adding whole garlic cloves and green basil leaves between the layers. The garlic will infuse the oil with flavor, while the basil adds a fresh note.

6. Add the Oil
- Fill the jars with extra virgin olive oil, ensuring that the tomatoes are completely covered. Make sure there are no air bubbles inside. This step is important to prevent bacterial growth.

7. Preservation
- Seal the jars tightly and store them in a cool, dark place. Sun-dried tomatoes in oil can be consumed immediately, but their flavor will become even more intense if you let them rest for a few days before using.

Practical Tips

- Choosing Tomatoes: Roma or San Marzano tomatoes have less juice and are ideal for drying, offering a more concentrated flavor.
- Olive Oil: Use high-quality extra virgin olive oil, as it will influence the final flavor.
- Packing: Don’t overcrowd the tomatoes in the jar; leave a little space between them to allow the oil to circulate.
- Variations: You can experiment with herbs like oregano, thyme, or even chili pepper for a spicy kick.

Nutritional Benefits

Tomatoes are rich in vitamins C and K, as well as antioxidants like lycopene, which has anti-inflammatory properties and supports heart health. Extra virgin olive oil is an excellent source of healthy fats beneficial for cardiovascular health.

Frequently Asked Questions

1. Can I use other types of tomatoes?
- Yes, you can use different types of tomatoes, but those with denser flesh are best for achieving a pleasant texture.

2. How long can I keep sun-dried tomatoes in oil?
- If stored properly, sun-dried tomatoes in oil can last up to 6 months. Make sure they are completely covered with oil.

3. What can I pair sun-dried tomatoes in oil with?
- They are excellent in salads, on pizza, as appetizers alongside cheeses, or blended into pasta sauces.

Serving Suggestions

Sun-dried tomatoes in oil can be served as a delicious snack alongside cheeses and olives or can be integrated into a bruschetta with toasted bread, garlic, and olive oil. You can also make a delightful spread by mixing sun-dried tomatoes with goat cheese and a bit of olive oil.

Transform this simple recipe into a delightful ritual, exploring the flavors and textures of sun-dried tomatoes in oil. Whether you use them as a garnish, a main ingredient, or a simple delicacy, the result will always be a burst of flavor that will delight everyone’s taste buds!