Dried tomatoes with basil and garlic
6 servings
420 minutes
Sun-dried tomatoes with basil and garlic are a true gastronomic masterpiece of Mediterranean cuisine. This cooking technique originated in sunny Italy, where the abundance of tomatoes required preservation methods. Sun-dried tomatoes have a rich sweet-umami flavor with a slight tanginess, while garlic and fresh basil add aromatic depth. They are perfect for making pasta, pizza, bruschetta, and salads. The tomatoes are slowly dried at low temperatures to retain their density and elasticity. Drenched in olive oil, they become even more intense and ready to delight gourmets for weeks, while the aromatic oil infused with the essence of tomatoes and herbs serves as an excellent dressing. This recipe embodies the Italian sun and passion for food, transforming ordinary ingredients into true enjoyment.
1
Take plum tomatoes (in Italy, the San Morzano variety is used). They should be ripe and firm, without dents or rot. It's better to buy one first and try it. Choose tomatoes of the same size to avoid checking the oven too often.
- Tomatoes: 2 kg
2
Cut the tomatoes into two or four pieces, depending on their size.
3
It is essential to remove the core with seeds and juice from the tomatoes. You can use a spoon or your fingers. Sprinkle the inside with salt and place the tomatoes skin-side up on a towel or in a colander. Leave the tomatoes for 1-1.5 hours to let excess liquid drain.
- Salt: 5 g
4
Place the tomatoes on a baking sheet, lining it with parchment paper first.
5
Turn on the oven in convection mode and set the temperature between 50 to 80 degrees. The lower the temperature, the longer the process takes, but the better the result. The tomato should not turn into chips, but it should not have moisture either. If you see that the edges are dry, reduce the temperature. An ideal sun-dried tomato is firm yet elastic. This process takes at least 5 hours.
6
Take a pre-sterilized jar and pour a little oil into it. Then tightly layer tomatoes, garlic, and basil alternately. Slice the garlic thinly and use fresh basil, but dried can be substituted as well. Once the tomatoes are layered in the jar, pour olive oil over them to completely cover the tomatoes. Close the jar and gently shake it to release air; add more oil if necessary. Let the tomatoes steep for a week.
- Tomatoes: 2 kg
- Garlic: 1 head
- Basil: 1 bunch
- Extra virgin olive oil: 200 ml
7
Prepared tomatoes can be stored in the refrigerator for 2 to 10 weeks, but are usually eaten within the next month.
8
Oil is perfect for dressing salads.