Homemade Sun-Dried Tomatoes (Preserved in Olive Oil) - The Traditional ways
The art of preserving tomatoes through sun-drying dates back centuries. Ancient civilizations, from the Mediterranean to South America, harnessed the power of the sun to extend the shelf life of their precious harvests, including tomatoes. These dehydrated, ruby red jewels are a concentrated form of the tomato, possessing a rich, sweet-tart taste that elevates the simplest of the recipe to the gourmet status. Pomodori secchi sott’olio, the Italian phrase for “sun-dried tomatoes in Olive oil, is a classic recipe for reconstituting sun dried tomatoes for easy use. Sun-dried tomatoes boast a flavour profile that is a harmonious blend of sweetness and tanginess. The secret to have fresh-tasting, high quality tomatoes all year is to grow them yourself and preserve the harvest.
To prepare sun dried tomatoes in the traditional way it takes a week of sun, which is a simple yet time-consuming process. The drying process removes the moisture from the tomatoes, intensifies the natural sugars in the tomatoes, resulting in a concentrated, almost caramel-like sweetness and creating a chewy, almost leathery texture, which allows them to last much longer. It also reduces their size, making them easier to store. Simultaneously, the inherent acidity of tomatoes is retained, providing a delightful contrast. Best of all the drying process concentrates the nutrients, which makes the tomatoes extra flavourful. Traditionally, the tomatoes are sliced and laid out in the sun for several days. The sun’s heat and air circulation gradually evaporate the water, leaving behind the concentrated essence of the tomato. This traditional process may take patience, but the end result is a treasure trove of intensely concentrated taste that can elevate any dish. While this method is still practiced by some people, modern production often involves more controlled environments such as dehydrators or oven, ensuring a consistent product.
Three ways to dry Tomatoes:
Drying in the Sun: Drying in the sun is the traditional way of making sun-dried tomatoes. Simply cut the tomatoes in half, place them on a raised screen on some block (for air circulation), sprinkle lightly with sea salt and cover with cheese cloth (without letting it touch the tomatoes) then place them directly in the hot sun to dry. But sun drying tomatoes does come with its challenges. You have less control over this method as mother nature is in charge here. This process requires both consistent warm temperatures and dry air. Humidity can be a problem for drying the tomatoes in sun. In spite of all the difficulties sun-drying process achieves
Drying in the oven: Drying in the oven gives you full control and delivers consistent result in far less time. This process also allows you to bypass all of the challenge associated with sun-drying.
Drying in dehydrator: A food dehydrator is similar to a slow-cooker. If you have a dehydrator you can use it to dry the tomatoes.
Which tomatoes are best for sun-dried tomatoes?
You can choose whatever tomatoes you have access to. But fleshier varieties of tomatoes are recommended because they have less water to use and result in plumper dried tomatoes. Small tomatoes will dry more quickly, larger one will take longer. The main important thing to remember while drying tomatoes, is to use uniformly sized tomatoes within the same batch so that they dry more or less at the same rate. For bet result, use just ripe tomatoes but still slightly firm. If they are too ripe they will be too soft and won’t hold up well during the process. On the other hand if they are not ripe enough they won’t have the rich tomato flavour.
How to use Sun-Dried Tomatoes?
These sun-dried tomatoes in olive oil can be used in a large variety of dishes. You can serve them as a snack on crusty bread, substitute for fresh tomatoes in sandwich and are typically used in antipasti. You can also use them in pasta dishes, sauces, soups, burgers, meatballs, risotto, tomato bread, salads, pizza, crostini, mashed potatoes, scrambled egg, marinades. You can make a quick & tasty dip by mixing the sun dried tomatoes with cream cheese.
Ingredients
2 kg Fresh Tomatoes
Sea salt
Dried Basil (optional)
Dried oregano (optional)
Dried thyme (optional)
Dried rosemary (optional)
Dried parsley (optional)
1 tsp garlic powder
Extra Virgin Olive oil for packing
1 litre Water
½ cup Vinegar
Preparation
Step 1: First wash fresh tomatoes properly and cut the tomatoes in half, lengthwise. Sprinkle them with salt, arrange the tomatoes on a drying rack or food strainer and cover them with cheese cloth (without letting it touch the tomatoes), place them in direct sun for 10-15 days, proper drying requires adequate air flow. Tomatoes also need to brought inside or to a sheltered area overnight as after the sun goes down humidity levels tend to rise which can undo your drying process.
- Step 2: Tomatoes are done when they are very dry but still pliable, when you squeeze them between your fingers, they should be pliable not brittle or they should not be “squishy” or moist.
- Step 3: You can store dried tomatoes in an air-tight glass jar. As long as they are dried correctly and do not have any excess moisture, they will easily keep for a year or more.
- Step 4: Boil 1 liter of water by adding vinegar, then add dried tomatoes and boil for 5 minutes, remove from water, pat them dry with towel.
- Step 5: Now take sterilized glass jar, avoid using metal jar or cans as they can create a metallic flavor. Pack the tomatoes in the jar, layering them with dried herbs and garlic powder. Then pour olive oil over the top so the tomatoes are completely submerged in olive oil. Seal the jars tightly.
- Step 6: Store the jar in the refrigerator to reduce the risk of spoilage. The flavor improves over time. Let the tomatoes sit for few days, preferably longer before using them.
Pro Tips:
- If using fresh herbs and garlic be sure to store the jars in the fridge. Safety guidelines recommend using up the jars within 3-4 days. The oil in the jars stored in the fridge will solidify but will liquefy quickly once at room temperature.
- If using dried herbs, the oil-packed tomatoes can be stored at room temperature. You’ll know they’re bad if they taste rancid. If you discover any mold, discard immediately. However, we recommend storing the jars in the refrigerator for two reasons: It will reduce the risk of spoilage and it will extend their shelf life (generally up to 3 months), preventing the contents from becoming rancid as quickly.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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