Italian-Style Sun-Dried Tomatoes
Description
Homemade preserves keep for a long time. In some recipes I see that the liquid and seeds are not removed. But what result do we actually want? Sun-dried tomatoes. And for them to cook through as quickly as possible, you need to remove as much liquid as possible. Scoop out the seeds and liquid with a spoon, leaving only the flesh. Now about the variety: the best choice is “Slivka”—these tomatoes are meaty and have little liquid. The amount of vegetable oil is approximate, depending on how tightly you can pack the sun-dried tomatoes. The oil can be sunflower or olive, refined or not. I prefer unrefined oil—it has a wonderful aroma and flavor, ideal for tomatoes. From two kilograms of small tomatoes you get one 250 ml jar. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare the tomatoes, wash them very thoroughly, and sort through them. Let's begin!
- 2
Step 2
Cut the tomatoes in half. Remove the seeds with a spoon.
- 3
Step 3
Line a baking sheet with parchment paper and arrange the tomatoes cut side up. Season with salt and sprinkle with sugar, thyme, and oregano.
- 4
Step 4
Preheat the oven to no more than 80–100°C. To let moisture escape, leave the oven door slightly ajar. Turn on Convection mode and dry the tomatoes for about 8 hours. Check on them periodically; depending on juiciness and variety, full drying will take 5 to 9 hours. Mine were ready in 7.5 hours.
- 5
Step 5
Heat the vegetable oil to a boil. Pour a couple of spoonfuls of oil into a sterile jar, then add a layer of tomatoes, then oil again, then tomatoes, and press down firmly with a spoon to remove as much air as possible. The oil must completely cover the tomatoes. Seal the jar with a sterile lid.
- 6
Step 6
Store dried tomatoes at room temperature. After opening the jar, refrigerate.