Sun-Dried Tomatoes

Ingredients

Preparation

1
Wash, halve lengthwise, and seed fresh plum tomatoes. Place on racks and bake in a 175 F (80 C) oven until wrinkled and dry, 16 to 18 hours.
2
Sprinkle a thin layer of rock salt in the bottom of a jar. pack in the tomatoes and cover with olive oil, making sure the tomatoes are completely immersed. Add a sprig of rosemary or a couple of dried chilies to the oil, if desired. Store in the refrigerator for one month before using.

Tools

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Comments

Gina Barone's picture

I am currently making sundried tomates from my garden. I am drying them daily in the sun covered with a screen. Taking them in at night. I plan on covering them in extra virgin olive oil and storing them in a jar. Without the use of any preservative (sulfur). Should they be stored in the refrigerator? Will they last indefinately? Should I add salt as they are drying?

About

Scatter the tomatoes into pasta sauces, chop them finely with olives for a salsa to serve with fish or mix them with cream cheese to make a spread for crackers. You can also give them away as gifts.

Sun-dried tomatoes last indefinitely in the refrigerator.

Yield:

8.0 servings

Added:

Saturday, February 13, 2010 - 11:24pm

Creator:

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