Sundried toatoes in oil
Suggested material offered in store
Ingredients
San Marzano tomatoes
White vinegar
Italian parsley
Garlic (very little)
Dried oregano
Extra virgin Olive Oil
Coarse Salt
Preparation
Preheat the oven at 250°F
Cover your 2 oven racks with foil or parchment paper
Wash the tomatoes and remove the stalk with a tomato huller
Halve tomatoes and scoop out the seeds
Put the tomatoes face cut up on the racks leaving 1 "free all around
Sprinkle lightly with coarse salt over the halves and put in the oven.
After 2h00 of "cooking", mop with a paper towel inside the tomatoes to remove the vegetation water.
Set the temperature of your oven as low as possible and let dry 9-12 hours
* Convection oven: close the oven door
* Conventional oven: put a metal spoon so that the door is opened by ½ "
Then remove the tomatoes from the rim and continue the "cooking" until they are dried (rotate)
After having dried them, put them in a large bowl and immerse in vinegar
Let rest for 30 minutes
Strain well
Place the tomatoes under a press with a torchietto for 6-7 hours
Pat dry with a cotton dish towel
In a large bowl, season the dried tomatoes by adding parsley, garlic, dry oregano, and oil.
Lay the tomatoes in a jar using a fork to help smooth them down
Fill until you have reached the jar’s neck
Add olive oil and let stand for 10-12 hours without a lid
Add more olive oil if needed
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