Dried tomatoes in oil – the recipe from Cuoche ma buon


There is no Sicilian and peasant family that does not prepare dried tomatoes for the winter. I remember the summers spent in the countryside by my grandmother, how many tomatoes were dried in the sun, on the terrace. My grandmother, with the help of my parents, started early in the morning and finished in the evening. Everyone had their task: there were those who cleaned the tomato, those who cut it, and we children sat and observed. Every now and then they made us do something to keep us quiet.

Dried tomatoes in oil are a real delight for the palate! They can be an excellent appetizer, served for example with slices of homemade bread, but also used to flavor a first course or vegetable salads, or to enrich the flavor of the bread dough.

The traditional preparation of tomatoes in oil involves drying the tomatoes in the sun: let the cherry tomatoes dry lightly sprinkled with salt, turning them from time to time, so that they lose the water but not the flavour. It will take 2 to 3 days to dry them. If you use pulpy tomatoes like San Marzano, it will take 5 to 7 days. The seasoning to use to flavor dried tomatoes in oil depends on tastes and traditions: you can add chili pepper, garlic, black pepper, bay leaf, mint, parsley, thyme, or enjoy them “natural” without the addition of flavourings.

RECIPE

Scope appetizer, aperitif
Portions 1 300 g jar
  • 200 g dried cherry tomato
  • sale q.b.
  • extra virgin olive oil to taste
  • 40 g fresh basil
  • 10 segments garlic
  • origano q.b.
  • bay leaves to taste
  • Prepare chopped basil, garlic, a pinch of salt and a drizzle of oil with the help of a mixer. If you are lucky enough to own a mortar, proceed manually.

  • Mix all the ingredients well, open the dried tomatoes in half and start seasoning them internally.

  • Close into a sandwich and press with your fingers so as to glue the two halves together.

  • Place them in a sterilized glass jar, pressing them and alternating the layers with the oregano.

  • Once you get almost to the brim, season again with a little oregano, a bay leaf and cover with extra virgin olive oil. Before closing the jar with the cap, wait for the oil level to drop to fill the spaces full of air, tap the jar 2-3 times on the work surface and add the oil necessary to reach the rim.

  • Close and store in a dark place at room temperature. If you want to maintain the red color of the tomatoes, store them in the fridge. They can be enjoyed after about 15 days.

If you use sun drying, to obtain 200 g of dried tomatoes you need 1 kg of cherry tomatoes.


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