Homemade Sun-Dried Tomatoes
When I first made these, I was really disappointed. They didn’t come out at all how I would have liked…almost flavorless, really. I sealed them anyway and kept them in my pantry. In october, I opened them up out of curiosity and they were INCREDIBLE!! All they needed was a little more time to absorb the oil. Point is: these may require a lot of patience, but the payoff is absolutely worth it!
What you’ll need:
any variety of fresh tomato (preferably from your own garden or the farmers market!)
unfiltered pugliese/sicilian olive oil
make sure the tomatoes are nice, ripe, and ready.
slice tomatoes in half vertically
scoop out the pulp & seeds with a spoon
let dry in full sun on a surface that allows air to circulate underneath (I used an old fan cage) for 10-14 days until 110% dry, otherwise they will mold in the jar. If you’re unsure, feel them for any wetness.
flip them daily
take them inside at night to avoid humidity
fill a jar or a few jars, whichever you prefer, with tomatoes and your favorite dried herbs and spices.
Cover with olive oil and close tightly
Place the jars upside down in boiling water for 5 minutes to seal
let rest for at least 1 month
eat ‘em up!
I know it may seem tedious, but I find joy in homemade things. I hope you will too!