Imagine transforming ordinary ripe tomatoes into a burst of intense, concentrated flavor that will elevate your dishes from ordinary to extraordinary! Our easy-to-follow recipe for drying tomatoes and storing them in olive oil is about to become your new kitchen obsession. Whether you're a home cook looking to preserve summer's bounty or a food enthusiast craving restaurant-quality ingredients, this method will transport your taste buds straight to the sun-drenched hills of Italy with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Italian
Serves: 1 jar
Ingredients
- 2 pounds ripe tomatoes
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 cup olive oil
- 1 clove garlic, sliced (optional)
Instructions
- Begin by preheating your oven to 200°F (93°C). This low temperature will help to slowly dehydrate the tomatoes without cooking them.
- While the oven is preheating, wash the ripe tomatoes thoroughly under cool running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel.
- Next, slice the tomatoes in half lengthwise. If you prefer a more concentrated flavor, you can also remove the seeds by gently scooping them out with a spoon.
- Place the halved tomatoes cut-side up on a baking sheet lined with parchment paper. Ensure they are arranged in a single layer and not overcrowded to allow for even drying.
- Sprinkle the sliced tomatoes evenly with 1 teaspoon of salt and 1 teaspoon of dried oregano. This will enhance the flavor and help draw out moisture.
- Optional: If you are using garlic, scatter the sliced garlic clove over the tomatoes for added flavor.
- Place the baking sheet in the preheated oven and let the tomatoes dry for about 6 hours. Check them occasionally; they should be shriveled and slightly leathery but not completely dry or brittle.
- Once the tomatoes are done drying, remove them from the oven and let them cool to room temperature on the baking sheet.
- While the tomatoes are cooling, prepare a sterilized jar for storage. You can do this by boiling the jar in water for 10 minutes or running it through the dishwasher on a hot cycle.
- Once the jar is ready, layer the cooled dried tomatoes in the jar. If you used garlic, you can add it to the jar as well for extra flavor.
- Pour 1 cup of olive oil over the tomatoes, ensuring they are completely submerged. This will help preserve them and infuse the oil with their flavor.
- Seal the jar tightly with a lid and store it in the refrigerator. The dried tomatoes stored in oil can last for up to 2 weeks in the fridge.
- For longer storage, consider freezing the jar or transferring the tomatoes to a freezer-safe container, where they can last for several months.
Tips
- Choose the Right Tomatoes: Select ripe, firm tomatoes with minimal blemishes for the best results. Roma or plum tomatoes work exceptionally well due to their meaty texture.
- Uniform Slicing: Try to cut your tomato halves to a consistent thickness to ensure even drying. This helps prevent some pieces from over-drying while others remain too moist.
- Flavor Variations: Experiment with different herbs like thyme, basil, or rosemary instead of oregano to create unique flavor profiles.
- Oil Quality Matters: Use high-quality extra virgin olive oil for the best taste and preservation.
- Storage Safety: Always use clean, sterilized jars and ensure tomatoes are completely covered by oil to prevent bacterial growth.
- Serving Suggestions: These dried tomatoes are perfect in pasta, on pizzas, in salads, or chopped into spreads and dips.
- Bonus Tip: The infused olive oil is a delicious bonus - use it in dressings, for drizzling, or as a dipping oil for bread!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 2g
Fat: 17g
Saturated Fat: g
Cholesterol: 0mg
