How to make sun dried tomatoes the Italian way: dried naturally and preserved in oregano and extra-virgin olive oil.
The last, Apulian family approved recipe, is the sun dried cherry tomatoes recipe. Deeply 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.
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how to make sun dried tomatoes
a sun dried cherry tomatoes recipe: dried naturally and preserved in oregano and extra-virgin olive oil
Total Time 50 minutes
Servings 1 cup
Calories 7 kcal
- Cherry tomatoes
- Pink Himalayan salt
- Dried oregano
- Extra-virgin olive oil
- Sterilized jars
Clean tomatoes very well. I place them in the sink, filled with water, a half-cup of vinegar and a half-cup of baking soda. And I wait at least 30 minutes.
Cut them in two and display them, on one layer, over a baking tray (best if you have a cooling rack, placed over the sheet).
Sprinkle with salt and cover them with cheesecloth.
Place them outside, out of the window or in any sunny spot of your house.
At sunset, bring them inside. Wait at least 5 days, until completely dry and chewy.
Fill in ¾ of each jar with dried tomatoes, sprinkle them with oregano and completely cover everything with olive oil.
Refrigerate overnight. You can keep these dried cherry tomatoes in the fridge up to a week. If you are looking for longer periods, you’ll need to water bath.
enjoy your sun dried cherry tomatoes on everything, from panini to salads