In order to make this traditional recipe, you need to find the right ripe tomatoes and check the weather forecast. In fact, you will need at least 3 consecutive days with strong sun, clear sky and no wind. This is the traditional method to make the amazing sun-dried tomatoes 🙂 P.S. At the end of the below process, if you chop the sun-dried tomatoes before storing them into a jar filled with oil, then you would have made the “capuliato”. Another traditional preserve which is usually consumed spread on freshly baked bread ?
- DifficultyEasy
- CostCheap
- Preparation time2 Days
- Servingmakes around 1 kilo sun-dried tomatoes
- CuisineItalian
Ingredients
- 10 kgtomatoes (recommended variety: cherry tomatoes or pixel tomatoes)
- q.s.salt
- 2 lsunflower oil cold pressed (or extra virgin olive oil)
- q.s.fresh basil
Preparation
– wash and rinse well the tomatoes;
– cut hem in half and distribute them on a wide and flat wooden board;
– top each half tomato slices with a generous pinch of salt;
– find a place on your roof or garden which has 12 hours of sun exposure;
– place the board onto some chairs or a table and leave them under the sun till dusk;
– at night, put the board under a repaired pergola, a porch or a garage;
– the day after, put the board under the sun for all day again;
– repeat the above operations till tomatoes will be completely dry;
– on the last day, when tomatoes are finally ready, take a tall pot and fill it with water;
– put the pot on the stove and bring to boil;
– pour the sun-dried tomatoes in the boiling water and mix well with a spoon;
– leave the tomatoes just a few seconds then drain them immediately with a colander (this process removes any excess of salt and sterilizes the tomatoes);
– cover the wooden board with a clean tablecloth;
– distribute the tomatoes on the board;
– cover them with an insect screen net and leave them one last time to dry under the sun (it should take half a morning);
– close the two half of each tomato back together and put them into a sterilized glass jar together with some basil leaves, press them well on the bottom of the jar till you fill it with sun-dried tomatoes;
– pour the oil onto the jar till the it sinks and covers all the sun-dried tomatoes;
– shake the jar and press further the tomatoes inside to ensure that there are no air bubbles;
– close and seal the jar with a clean lid;
– store in a dark and dry place;
– make sure you always use a clean stainless steel fork or spoon whenever you take some sun-dried tomatoes and that they are always cover in oil before storing it away again;
– if the jar will be always covered in oil and if you will always use clean cutlery, then the sun-dried tomatoes can be stored and consumed for 12 months. Â
N.B. always consult and follow your Department of Health’s best practice tips when you make your homemade preserves.