How to make sun dried tomatoes the Italian way: dried naturally and preserved in oregano and extra-virgin olive oil.
This last, Apulian-family approved recipe, is sun dried cherry tomatoes, covered in olive oil and seasoned with dried, intense oregano.
Very important premise: check weather forecast: you need sun, and you need it for at least five days.
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.
Enjoy your sun dried cherry tomatoes on everything, from panini to salads!
Claudia