Sun-dried tomatoes
12 servings
240 minutes
Sun-dried tomatoes are a true gem of Italian cuisine, embodying the aroma of sun and spices. They originated in Mediterranean regions where residents have used natural drying methods for centuries to preserve rich harvests. Their flavor is rich and slightly sweet with subtle notes of oregano and thyme, while their texture is firm yet tender. Sun-dried tomatoes beautifully complement pasta, salads, appetizers, and even meat dishes by enriching them with their intense flavor. Storing them in aromatic oil with garlic makes them even more piquant. These tomatoes are the perfect addition to cheeses, bruschettas or pizza, enhancing their taste and creating a sense of culinary journey through sunny Italy.
1
Wash the tomatoes, remove the stems. If the fruits are medium-sized, cut each into 4 pieces. If they are small, cut them into 2 pieces.
2
Next, take a baking tray and line it with parchment paper. Carefully place the wedges skin-side down. Season with salt, pepper, and sprinkle a little oregano. Drizzle with vegetable oil.
- Sea salt: to taste
- Ground black pepper: to taste
- Dried oregano: to taste
- Vegetable oil: 350 ml
3
If your oven is electric, you may have a 'liquid removal' function, also known as 'drying'. If such a function exists, switch to it and set the temperature to 100 degrees. If not, heat the oven to 70 degrees and, if possible, turn off the top part of the oven so that the heat comes only from below.
4
Remove the tray from the oven and dry the tomatoes for 3-4 hours (ovens can vary, so periodically check your creation. You may need to adjust the temperature up or down. Important: the tomatoes should almost completely lose their moisture and take on an unappetizing appearance - firm semi-dry skins. If you taste them, they should be slightly sweet like dried fruit. But they must not darken! Otherwise, an unpleasant bitterness will appear.
5
After some time, let the tomatoes cool a bit, you can add a little salt, as they will be stored in oil and the salt will 'dissolve'.
- Sea salt: to taste
6
Clean the garlic and cut each clove in half.
- Garlic: 2 cloves
7
Place 2 halves of garlic, 2 sprigs of thyme, and 1/3 of sun-dried tomatoes at the bottom of the jar, repeat this 2 more times, with tomatoes as the top layer.
- Garlic: 2 cloves
- Fresh thyme: 6 sprigs
- Tomatoes: 2.5 kg
8
Pour everything with oil, it should cover all. Put in the refrigerator. Can be consumed the next day.
- Vegetable oil: 350 ml