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Dried Tomatoes in Oil: The Recipe Easy to Prepare in a Short Time
Dried tomatoes in oil are a versatile and flavorful addition to many dishes, from salads and pastas to sandwiches and antipastos. Their rich, concentrated flavor and tender texture make them a popular choice for adding depth to recipes. Plus, they are incredibly easy to make and store, allowing you to enjoy their deliciousness year-round.
If you’ve ever wondered how to make your own dried tomatoes in oil, you’re in luck! This simple recipe allows you to prepare them in a short time, ensuring you get the freshest, most flavorful sun-dried tomatoes without the preservatives you might find in store-bought versions. Let’s dive into this easy-to-follow recipe and start making your own!
Why Make Dried Tomatoes in Oil?
- Rich, Intense Flavor: When tomatoes are dried, their natural sugars and flavors become concentrated, creating a bold, umami-packed taste that enhances dishes.
- Convenience: Dried tomatoes in oil can be stored for months in your pantry, giving you a long shelf life while ensuring you always have a jar of these flavorful treasures on hand.
- Customizable: You can infuse the oil with various herbs and spices to match your preferences. Whether you love garlic, basil, or rosemary, you can tailor the oil to suit your taste.
- Healthy and Natural: Unlike store-bought options that may contain added preservatives, homemade dried tomatoes in oil are made with fresh, high-quality ingredients.
Ingredients:
- 1 lb (about 450 grams) ripe tomatoes (Roma tomatoes are ideal for drying, but you can use any variety)
- 1 cup olive oil (extra virgin for the best flavor)
- 2 cloves garlic, peeled and sliced (optional)
- Fresh herbs like basil, thyme, or oregano (optional)
- Salt (to taste)
- Black pepper (to taste)
- Red pepper flakes (optional for a bit of heat)
Instructions:
1. Prepare the Tomatoes:
Start by washing the tomatoes thoroughly. Cut them in half lengthwise and scoop out the seeds gently with a spoon. For a more even drying process, you can also slice them into quarters.
Once your tomatoes are prepared, place them cut-side up on a baking sheet lined with parchment paper. Sprinkle a little salt on top of the tomatoes to help draw out moisture during the drying process.
2. Dry the Tomatoes:
There are a couple of ways to dry the tomatoes:
- Oven Drying: Preheat your oven to 200°F (93°C). Place the tomatoes in the oven, and let them dry for 4-6 hours, checking every hour or so. The tomatoes should shrink, become wrinkled, and feel dry to the touch. Keep the oven door slightly ajar to allow moisture to escape. Depending on your oven and the size of the tomatoes, drying times may vary.
- Dehydrator: If you have a food dehydrator, follow the manufacturer’s instructions for drying tomatoes. Typically, it takes about 8-10 hours at 135°F (57°C) to dry the tomatoes properly.
- Sun Drying: If you live in a warm, dry climate, you can sun-dry your tomatoes. Simply place the prepared tomatoes on a clean screen or tray and leave them outside in the sun for several days. Be sure to cover them with a clean cloth to protect them from insects.
Once the tomatoes are fully dried, they should be leathery and firm but still pliable—not brittle.
3. Infuse the Oil:
While your tomatoes are drying, prepare the oil infusion. Pour the olive oil into a clean, dry jar that will be used for storing the tomatoes. Add the sliced garlic and any herbs you’d like to infuse the oil with, such as rosemary, thyme, or basil. If you like a bit of heat, add red pepper flakes or black pepper to taste.
4. Pack the Dried Tomatoes:
Once your tomatoes are dried and cooled, pack them into the jar with the infused oil. Be sure to layer them tightly to get the most out of the space, but don’t overstuff the jar. Pour the oil over the tomatoes until they are completely submerged. This helps preserve the tomatoes and prevents them from spoiling.
5. Seal and Store:
Seal the jar tightly and store it in a cool, dark place. The dried tomatoes in oil will last for several weeks when stored this way. If you plan to keep them for longer, you can refrigerate the jar to extend their shelf life. You can use the oil in cooking once the tomatoes have been used up—it will be infused with all the delicious flavors from the tomatoes and herbs.
