Introduction
Sun-dried tomatoes in olive oil are a culinary treasure that bring a burst of rich, tangy, and savory flavors to your kitchen. Perfect as a condiment, an addition to pasta dishes, or a star ingredient in gourmet appetizers, this recipe celebrates simplicity and tradition.
Originating from Mediterranean cuisine, sun-dried tomatoes are a staple in countries like Italy and Greece, where preserving the vibrant taste of summer tomatoes is an art. These dried gems were traditionally prepared under the sun to extend their shelf life before modern preservation methods became available. Today, oven-drying offers a convenient alternative that retains the tomatoes’ essence while making them accessible all year round.
What makes this recipe special is its versatility. You control the ingredients, ensuring the final product is fresh, flavorful, and free from unnecessary additives. Moreover, making sun-dried tomatoes at home allows you to customize the flavor profile with your preferred herbs and seasonings.
Ingredients
To make a jar of delicious sun-dried tomatoes in olive oil, you will need:
500 g of tomatoes: Cherry tomatoes or Roma tomatoes are ideal due to their naturally sweet and firm texture.
2 teaspoons of salt: Enhances the flavor and aids in dehydration.
1 tablespoon of sugar: Balances the acidity of the tomatoes and adds a touch of caramelized sweetness.
2 garlic cloves: Finely minced for a subtle aromatic infusion.
1 tablespoon of herbes de Provence: A mix of thyme, rosemary, oregano, and marjoram brings an authentic Mediterranean flavor.
250 ml of extra virgin olive oil: Serves as the preserving medium and adds a luxurious, rich taste.
Optional: Fresh basil leaves for additional flavor and visual appeal.
Substitutions:
Tomatoes: Use grape tomatoes or plum tomatoes if cherry or Roma are unavailable.
Herbes de Provence: Substitute with Italian seasoning or individual herbs like thyme and oregano.
Garlic: Garlic powder can be used in a pinch, but fresh cloves are highly recommended for their robust flavor.
Olive oil: A neutral oil like sunflower oil can work, but it won’t deliver the same depth of flavor.
Instructions for Preparation
Step 1: Preparing the Tomatoes
Preheat your oven to 100°C (212°F).
Wash the tomatoes thoroughly and pat them dry with a kitchen towel.
Slice each tomato in half lengthwise, ensuring uniform sizes for even drying.
Step 2: Seasoning
Arrange the tomatoes on a baking tray lined with parchment paper, cut side facing up.
Sprinkle the salt, sugar, and herbes de Provence evenly over the tomatoes.
Step 3: Oven-Drying
Place the baking tray in the preheated oven. Allow the tomatoes to dry for 3 to 4 hours.
Check periodically to ensure they dry evenly and don’t burn. The ideal texture is leathery but still pliable.
Step 4: Sterilizing the Jar
While the tomatoes are drying, sterilize a glass jar. Boil it in water for 10 minutes and let it air dry on a clean towel.
Step 5: Layering the Tomatoes
Once dried, let the tomatoes cool completely.
Begin layering the tomatoes into the sterilized jar. Alternate with minced garlic and, if desired, basil leaves for extra flavor.
Step 6: Adding Olive Oil
Pour olive oil into the jar, ensuring the tomatoes are fully submerged. This step prevents spoilage and locks in the flavors.
Gently press the tomatoes with a spoon to remove any air bubbles.
Step 7: Sealing and Resting
Close the jar tightly and store it in the refrigerator.
Allow the tomatoes to marinate for at least 24 hours before use. This resting period enhances the flavors.
Frequently Asked Questions
1. Can I use sun-dried tomatoes from the store for this recipe?
Yes, you can rehydrate store-bought sun-dried tomatoes in warm water before preserving them in oil. However, homemade offers better control over taste and freshness.
2. How long do sun-dried tomatoes in oil last?
When stored in a sterilized jar and kept refrigerated, they can last for 2 to 3 weeks. Ensure the tomatoes remain fully submerged in oil to prevent spoilage.
3. Can I dry the tomatoes using sunlight instead of an oven?
Yes, traditional sun-drying is possible if you have consistent warm weather. Place the tomatoes on a clean mesh screen in a sunny spot and cover them with a fine net to protect against insects. This process can take 2 to 3 days.
4. Can I add other herbs and spices?
Absolutely! Consider adding chili flakes for heat, thyme for a woodsy note, or rosemary for a piney aroma. The recipe is highly customizable.
5. What can I do with the leftover olive oil?
The infused oil is a flavorful byproduct perfect for salad dressings, drizzling over bread, or sautéing vegetables.
6. Can I freeze sun-dried tomatoes?
Yes, you can freeze them without oil. Place the dried tomatoes in an airtight container or freezer bag for up to 6 months.
Conclusion
Sun-dried tomatoes in olive oil are a delightful way to preserve the essence of summer all year round. The recipe’s simplicity and flexibility make it an excellent choice for both novice and experienced cooks. Whether used as a topping for bruschetta, tossed in pasta, or added to a cheese board, these tomatoes bring a burst of Mediterranean sunshine to any dish.
By making them at home, you can create a product that is fresh, flavorful, and tailored to your preferences. The process is not only rewarding but also connects you to a rich culinary tradition. So, roll up your sleeves, grab some ripe tomatoes, and savor the joy of crafting your own jar of sun-dried goodness.
Enjoy the process, and don’t forget to share your creations with friends and family!