Sun-dried tomatoes in oil: The recipe with tips and tricks for preparation at home

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Step 5:
Now place the jars to be sterilized in a pot, fill with cold water and let them boil for 30 minutes, putting the lids on after about 20 minutes.

Step 6:
Allow to cool in the water, then carefully remove and let drain upside down, always placing it on a clean cloth.

Step 7
: Now finely chop the parsley and garlic with a knife.

Step 8:
Alternate the tomatoes with the spice mix and oil in the sterilized jars. Press firmly down to 2 cm below the rim and cover completely with olive oil. Then close the lid and gently tap the jars on a surface to remove any air bubbles.

Step 9:
Place the pieces in the pot and separate them with the cloth to prevent them from touching each other. Then proceed with the pasteurization process by boiling them for 30 minutes. Finally, check for a vacuum by pressing on the center of the lid. If you don’t hear a “click,” it means the process was completed correctly.

Step 10:
Store the sun-dried tomatoes in oil in a cool, dry place for one week before eating to ensure they taste their best.

Tip:
The traditional way to prepare tomatoes in oil is to dry them in the sun. To do this, halve the tomatoes, place them on a clean cloth, sprinkle them with salt, and then place them in the sun on your balcony or in your garden for 7 to 10 days. Turn them over after 4 to 5 days. After drying, boil the tomatoes for 2-3 minutes in a solution of water and vinegar to remove impurities. Let them dry in the sun for another two days before jarring them.

If you have a dehydrator, thoroughly wash the tomatoes—preferably persimmon or cherry tomatoes—cut them in half, and place them on the appropriate trays. Season them with a pinch of salt, set the dehydrator to 65°C, and let them dry for at least 24 to 36 hours. Make sure to check them periodically. Once dry, store them in jars.

If you like, you can season the sun-dried tomatoes with your favorite flavors: basil, oregano, thyme, mint, pepper, or chili, or leave them natural for more versatility.

To optimize the time, you can use already dried tomatoes: in this case, you simply have to blanch them in water and vinegar and skip the oven cooking step.

Storage:
Sun-dried tomatoes in oil can be stored in the pantry for about 3 months in a dry place, away from light and heat sources. Once opened, they can be refrigerated and consumed within 3-4 days. Always cover them with extra virgin olive oil.

Step 5:
Now place the jars to be sterilized in a pot, fill with cold water and let them boil for 30 minutes, putting the lids on after about 20 minutes.

Step 6:
Allow to cool in the water, then carefully remove and let drain upside down, always placing it on a clean cloth.

Step 7
: Now finely chop the parsley and garlic with a knife.

Step 8:
Alternate the tomatoes with the spice mix and oil in the sterilized jars. Press firmly down to 2 cm below the rim and cover completely with olive oil. Then close the lid and gently tap the jars on a surface to remove any air bubbles.

Step 9:
Place the pieces in the pot and separate them with the cloth to prevent them from touching each other. Then proceed with the pasteurization process by boiling them for 30 minutes. Finally, check for a vacuum by pressing on the center of the lid. If you don’t hear a “click,” it means the process was completed correctly.

Step 10:
Store the sun-dried tomatoes in oil in a cool, dry place for one week before eating to ensure they taste their best.

Tip:
The traditional way to prepare tomatoes in oil is to dry them in the sun. To do this, halve the tomatoes, place them on a clean cloth, sprinkle them with salt, and then place them in the sun on your balcony or in your garden for 7 to 10 days. Turn them over after 4 to 5 days. After drying, boil the tomatoes for 2-3 minutes in a solution of water and vinegar to remove impurities. Let them dry in the sun for another two days before jarring them.

If you have a dehydrator, thoroughly wash the tomatoes—preferably persimmon or cherry tomatoes—cut them in half, and place them on the appropriate trays. Season them with a pinch of salt, set the dehydrator to 65°C, and let them dry for at least 24 to 36 hours. Make sure to check them periodically. Once dry, store them in jars.

If you like, you can season the sun-dried tomatoes with your favorite flavors: basil, oregano, thyme, mint, pepper, or chili, or leave them natural for more versatility.

To optimize the time, you can use already dried tomatoes: in this case, you simply have to blanch them in water and vinegar and skip the oven cooking step.

Storage:
Sun-dried tomatoes in oil can be stored in the pantry for about 3 months in a dry place, away from light and heat sources. Once opened, they can be refrigerated and consumed within 3-4 days. Always cover them with extra virgin olive oil.

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