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vCertainly! Here’s an informative and delicious article on making **dried tomatoes in oil**:
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# **Dried Tomatoes in Oil: The Best Recipe to Make Them**
If you love the intense, concentrated flavor of sun-dried tomatoes, then making your own **dried tomatoes in oil** is an absolute game-changer. Not only do you have a homemade treat that’s far superior to store-bought versions, but you can customize the flavors to your liking—adding herbs, garlic, and spices to make them truly your own.
Whether you use them in pasta, salads, sandwiches, or as a savory topping for bruschetta, dried tomatoes in oil are the ultimate way to preserve summer’s rich tomato flavor for months.
Let’s dive into the **best recipe for dried tomatoes in oil**.
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### 🍅 **Why Make Dried Tomatoes in Oil?**
Dried tomatoes in oil offer:
– **Long Shelf Life**: Storing tomatoes in oil preserves them for up to a year.
– **Rich, Intense Flavor**: The drying process intensifies the tomato’s flavor, and the oil infuses it with even more depth.
– **Customizable**: You can adjust the herbs and spices to fit your taste.
– **Versatility**: Use them in everything from salads and sandwiches to pasta and antipasto platters.
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### 🍳 **Ingredients You’ll Need**
– **2 lbs (900g) of ripe, firm tomatoes** (Roma or plum tomatoes work best)
– **3 cups olive oil** (extra virgin for the best flavor)
– **3–4 cloves garlic**, peeled and smashed (optional)
– **A handful of fresh herbs**: thyme, rosemary, or oregano (or a mix)
– **1 tablespoon red pepper flakes** (optional, for a little heat)
– **1 teaspoon sea salt**
– **1/2 teaspoon black pepper**
– **2 teaspoons sugar** (to help with drying)
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### 👩🍳 **Step-by-Step Guide to Making Dried Tomatoes in Oil**
#### **Step 1: Prep the Tomatoes**
– Start by washing the tomatoes thoroughly. Cut them in half lengthwise and remove the seeds. You can use a spoon to scrape them out easily.
– Sprinkle the cut tomatoes with **sea salt** and a **teaspoon of sugar**. The salt helps draw out the moisture, and the sugar aids in the drying process. Let them sit for 30 minutes.
#### **Step 2: Dry the Tomatoes**
There are two common ways to dry tomatoes: **oven drying** or **sun drying**.
**Oven Drying (Faster Method):**
1. Preheat your oven to **200°F (90°C)**.
2. Lay the tomato halves, cut side up, on a baking sheet lined with parchment paper.
3. Place the baking sheet in the oven and let the tomatoes dry for **3 to 5 hours**. Check them every hour, as drying times can vary depending on your oven. They should be leathery and somewhat flexible but not crispy.
4. You can also use a **dehydrator** if you have one, following the manufacturer’s instructions.
**Sun Drying (Traditional Method):**
1. Lay the tomatoes cut-side up on a wire rack or mesh screen, making sure they don’t touch each other.
2. Place the rack in a sunny spot and cover them with cheesecloth or a fine mesh to protect them from insects.
3. Leave them to dry for about **5 to 7 days**, checking on them daily. Depending on the climate, the drying time may vary.
**Pro Tip:** If you’re drying them in the sun, make sure you have dry, sunny weather, and bring them inside at night to avoid moisture or rain.
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#### **Step 3: Prepare the Oil Infusion**
While the tomatoes are drying, prepare the oil infusion:
– In a clean glass jar, pour about **3 cups of extra virgin olive oil**.
– Add the **garlic cloves** and your choice of fresh herbs (rosemary, thyme, or oregano). You can also throw in a pinch of **red pepper flakes** if you prefer a spicy kick.
– Stir the mixture to infuse the flavors. Let it sit at room temperature while the tomatoes finish drying.
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