Few ingredients capture the flavor of an Italian summer quite like sun-dried tomatoes.
In Southern Italy, tomatoes have traditionally been dried under the sun for days, then preserved in extra-virgin olive oil with herbs to enjoy throughout the year.
This version follows the simple Apulian method: sunshine, patience and good olive oil.
BEFORE YOU START
The most important ingredient isn’t listed below.
Sun.
You’ll need at least five consecutive days of warm, dry weather.
If rain is forecast, wait another week.
how to make sun dried tomatoes
Ingredients
- cherry tomatoes
- sea salt
- dried oregano
- extra-virgin olive oil
- sterilized jars
Instructions
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Clean the tomatoes very well. I place them in the sink filled with water, a couple of tablespoons of vinegar and a couple of tablespoons of baking soda. And I wait at least 30 minutes.
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Cut the tomatoes in two and display them, on one layer, over a baking tray (best if you have a cooling rack, placed over the sheet).
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Sprinkle the tomatoes salt and cover them with a cheesecloth.
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Place them outside, out of the window, or in any sunny spot of your house.
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At sunset, bring them inside.
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Repeat for at least 5 days, until completely dry and chewy.
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Fill in ¾ of each jar with the dried tomatoes, sprinkle them with oregano and completely cover everything with olive oil.
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Refrigerate overnight. You can keep these dried cherry tomatoes in the fridge for up to a week. If you are looking for longer periods, you’ll need water-bathing canning.
HOW TO USE SUN-DRIED TOMATOES
Serve them with cheese boards.
Add them to pasta.
Stuff panini.
Chop them into salads.
Or simply enjoy them on toasted bread with good olive oil.
Claudia