a sun dried cherry tomatoes recipe: dried naturally and preserved in oregano and extra-virgin olive oil
Course
authentic Italian recipes
Cuisine
Italian
Total Time50minutes
Servings1cup
Calories7kcal
AuthorClaudia Rinaldi | Gourmet Project
Ingredients
Cherry tomatoes
Pink Himalayan salt
Dried oregano
Extra-virgin olive oil
Sterilized jars
Instructions
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.