Sun-dried tomatoes are a very tasty and popular ingredient.
Here’s how to make them at home
Tasty and fragrant tomatoes are perfect to complement a first course, cold pasta, rice salad;
Sun-dried tomatoes are a very useful and versatile food in the kitchen, so you can use them to prepare many recipes for the first or second time. For example, if they are tossed in oil, they can be consumed as an appetizer with a simple piece of toast! How to prepare sun-dried tomatoes? You’ll be spoilt for choice!
What you need to make sun-dried tomatoes
Preparing sun-dried tomatoes at home is very easy and cheap. Choose quality tomatoes (San Marzano) because they have less water than other types of tomatoes. But remember that from 1 kg of fresh tomatoes you will only get 100 g of sun-ripened tomatoes. Then you will need good salt and garbage to put it in.
To store them you will need a classic, definitely sterilized glass jar and EVO oil.
Prepare the sun-dried tomatoes
Wash and dry the red tomatoes and cut them in half lengthwise. Place them on a rack, cut one side, sprinkle some salt and leave them in the sun to dry.
Take them out at sunset and put them back the next day.
Continue this process for a few days until the tomatoes are completely dehydrated. Remember, it is important to dry them slowly, because if the skin withers too quickly, the juice will come out.
When completely dry, place the tomatoes in a glass jar, dry and clean them, close or cover with wax paper and tie with string around the jar. Soften tomatoes with a little water before using.
How to Store Sun-Dried Tomatoes in Oil
When tomatoes are completely dry but still a little soft inside, place them in sterilized jars, alternating with bay leaves, hot peppers, and sliced garlic.
Fill the jar completely with extra virgin olive oil, seal, and store in a cool, dark place. You can add more to the tank if necessary during the first few days.
Let sun-dried tomatoes sit for at least a month before eating.
