Homemade Sun-Dried Tomatoes in Olive Oil

Sun-Dried Tomatoes in Olive Oil

Category: Preserves and Jams
Servings: 2 jars

Sun-dried tomatoes in olive oil are a delightful way to preserve the rich, concentrated flavors of ripe tomatoes, especially for those who love to enjoy the taste of summer long after the season has passed. The process of drying tomatoes intensifies their flavor, and when combined with the richness of extra virgin olive oil, they make a delicious addition to any Mediterranean-inspired dish. Below is a step-by-step guide to creating this mouthwatering preserve.

Ingredients

Instructions

1. Prepare the Tomatoes:
   Start by washing the San Marzano tomatoes thoroughly. Using a sharp knife, cut them in half lengthwise. Make sure to remove any seeds if you prefer a smoother texture. Place the halved tomatoes on a baking tray lined with parchment paper, ensuring that they are spaced apart to allow even drying.

2. Dry the Tomatoes:
   Preheat your oven to 120°C (250°F) on static heat. Insert the tray with the tomatoes into the oven and allow them to dry for approximately 8-10 hours. Keep an eye on them throughout the process, as the drying time can vary depending on the size of the tomatoes and your oven’s temperature consistency. A single baking tray typically holds around 1 kg of tomatoes. You may need to bake two trays at once, but be sure to rotate them occasionally during the process for uniform drying.

   As the tomatoes dry, some may dry out faster than others. Remove these quicker-drying tomatoes from the oven and allow them to cool on a wire rack.

3. Sanitize the Jars:
   While the tomatoes are cooling, it’s time to prepare the jars. Sterilize the jars and lids according to the Ministry of Health’s guidelines to ensure that the preserves stay safe for long-term storage. After sterilizing, leave the jars to dry on a clean towel.

4. Jar the Sun-Dried Tomatoes:
   Once the tomatoes are completely cooled, begin layering them in the prepared jars. Gently press each layer down to pack them tightly. As you layer, drizzle a small amount of extra virgin olive oil between the layers to help preserve the tomatoes and infuse them with flavor. Continue adding layers of tomatoes and olive oil until the jar is filled, but ensure there is about 2 cm of space from the top of the jar.

5. Eliminate Air Bubbles:
   It’s essential to remove any air bubbles trapped in the jar to ensure the tomatoes are properly preserved. Gently tap the jar on the counter or shake it lightly to help the oil settle and the air bubbles rise to the surface. The oil should cover the tomatoes completely by the end of this process.

6. Seal the Jars:
   Once the jars are filled and the air bubbles have been removed, close the jars. If you’re using screw-top jars, tighten the lids firmly but without over-tightening. The goal is to create a secure seal without distorting the jar’s contents.

7. Pasteurization:
   To ensure that your sun-dried tomatoes are safely preserved, you’ll need to pasteurize the jars. This step is essential to kill any bacteria or microorganisms that could spoil the contents. Follow the Ministry of Health’s guidelines on pasteurization, which generally involves boiling the jars in water for a specified time, ensuring that the water completely covers the jars.

8. Check for the Vacuum Seal:
   After pasteurizing and allowing the jars to cool, check that the vacuum seal has formed. For jars with screw-on lids, gently press the center of the lid. If it doesn’t pop back, the seal has formed properly. If you hear a “click-clack” sound when pressing the lid, the seal is secure.

   If you notice small air bubbles forming after the pasteurization process, gently tap the jar while it’s still warm to release them. This will allow the oil to redistribute evenly and preserve the tomatoes effectively.

   If you’re using jars with rubber gaskets, you can test the vacuum seal by pulling on the tab. If it makes a dry, crisp sound when pulled, the vacuum has been correctly formed. If the gasket feels soft or the tab doesn’t make a sound, it’s best not to consume the contents, as the seal has not been created properly.

9. Storage and Enjoyment:
   Once your sun-dried tomatoes are properly sealed and cooled, store them in a cool, dark place. They will continue to develop flavor as they sit, and you can enjoy them for months to come. Once opened, make sure to store the jar in the refrigerator and consume the tomatoes within a few weeks. You can use them in pastas, salads, sandwiches, or as a topping for focaccia bread.

Tips for Success:

• Choosing the Right Tomatoes: The best tomatoes for drying are the San Marzano variety, known for their thick flesh and low moisture content. These will dry well and retain their concentrated flavor.
• Consistent Drying: Make sure to check the tomatoes periodically during the drying process. Over-dried tomatoes will be too hard to rehydrate properly, while under-dried tomatoes may spoil more quickly.
• Sterilizing Jars: It’s essential to follow proper sterilization procedures to avoid any bacterial contamination. A simple method is to place the jars in a pot of boiling water for 10 minutes before drying them on a clean towel.
• Using Flavored Oils: For added depth of flavor, consider infusing the olive oil with herbs like rosemary, thyme, or garlic before adding it to the tomatoes.

Nutritional Information (per 100g serving)

These sun-dried tomatoes in olive oil are the perfect pantry staple, packed with antioxidants, healthy fats, and intense tomato flavor. Enjoy them in a variety of dishes or as a flavorful snack on their own.