Homemade Sun-Dried Tomatoes in Oil
Homemade Sun-Dried Tomatoes in Oil
Ingredients
- as needed ripe tomatoes, desi or San Marzano variety
- as needed fine salt, generously
- 1 1/2 cups water
- 1/4 cup vinegar
- as needed garlic, sliced
- as needed chilli flakes
- as needed oregano
- as needed herbs or spices, any you like
- as needed extra virgin olive oil
Instructions
- 1
Wash and prepare the ripe tomatoes. Slice each tomato vertically into halves.
⏱️ 10 min
- 2
Generously sprinkle fine salt over the cut side of each tomato half. Arrange the salted tomato halves cut-side up on a wire rack in direct sunlight.
⏱️ 10 min
- 3
Throughout the day, periodically move the tomatoes to ensure they receive continuous direct sunlight and do not stick to the rack. As evening approaches, bring the tomatoes indoors and place them under a fan.
⏱️ 5 min
- 4
Continue the sun-drying and fan-drying process for 3 to 5 days, depending on the intensity of the heat and the size of your tomatoes. The goal is for the tomatoes to become leathery, slightly chewy, and visibly dried out, with no wet or juicy interior.
- 5
Once dried, combine 1 1/2 cups of water and 1/4 cup of vinegar in a saucepan and bring the mixture to a boil.
⏱️ 3 min•🌡️ 212
- 6
Carefully dip the dried tomatoes into the boiling water and vinegar mixture for only 30 to 60 seconds. This brief dip lightly rehydrates them and prepares them for preservation in oil.
⏱️ 1 min•🌡️ 212
- 7
Remove the tomatoes from the liquid and thoroughly dry them again. This can be done by placing them under a fan or back in direct sunlight for a few hours until completely dry.
- 8
Prepare a clean, sterilized jar. Add a layer of sliced garlic, chilli flakes, oregano, and any other desired herbs or spices to the bottom of the jar.
⏱️ 5 min
- 9
Layer the re-dried tomatoes into the jar, alternating with more herbs and spices if desired. Completely submerge all the tomatoes in extra virgin olive oil, ensuring no part of the tomato is exposed to air.
⏱️ 5 min
- 10
Seal the jar and let it sit undisturbed for 1 to 2 days. This allows all the flavors to meld and mingle beautifully, infusing the oil and tomatoes.
Kitchen Tools
Homemade Sun-Dried Tomatoes in Oil
- as needed ripe tomatoes, desi or San Marzano variety
- as needed fine salt, generously
- 1 1/2 cups water
- 1/4 cup vinegar
- as needed garlic, sliced
- as needed chilli flakes
- as needed oregano
- as needed herbs or spices, any you like
- as needed extra virgin olive oil
Instructions
- 1
Wash and prepare the ripe tomatoes. Slice each tomato vertically into halves.
⏱️ 10 min - 2
Generously sprinkle fine salt over the cut side of each tomato half. Arrange the salted tomato halves cut-side up on a wire rack in direct sunlight.
⏱️ 10 min - 3
Throughout the day, periodically move the tomatoes to ensure they receive continuous direct sunlight and do not stick to the rack. As evening approaches, bring the tomatoes indoors and place them under a fan.
⏱️ 5 min - 4
Continue the sun-drying and fan-drying process for 3 to 5 days, depending on the intensity of the heat and the size of your tomatoes. The goal is for the tomatoes to become leathery, slightly chewy, and visibly dried out, with no wet or juicy interior.
- 5
Once dried, combine 1 1/2 cups of water and 1/4 cup of vinegar in a saucepan and bring the mixture to a boil.
⏱️ 3 min•🌡️ 212 - 6
Carefully dip the dried tomatoes into the boiling water and vinegar mixture for only 30 to 60 seconds. This brief dip lightly rehydrates them and prepares them for preservation in oil.
⏱️ 1 min•🌡️ 212 - 7
Remove the tomatoes from the liquid and thoroughly dry them again. This can be done by placing them under a fan or back in direct sunlight for a few hours until completely dry.
- 8
Prepare a clean, sterilized jar. Add a layer of sliced garlic, chilli flakes, oregano, and any other desired herbs or spices to the bottom of the jar.
⏱️ 5 min - 9
Layer the re-dried tomatoes into the jar, alternating with more herbs and spices if desired. Completely submerge all the tomatoes in extra virgin olive oil, ensuring no part of the tomato is exposed to air.
⏱️ 5 min - 10
Seal the jar and let it sit undisturbed for 1 to 2 days. This allows all the flavors to meld and mingle beautifully, infusing the oil and tomatoes.