FoodHomemade sun-dried tomatoes: Elevate your dishes with italian flair

Homemade sun‑dried tomatoes: Elevate your dishes with italian flair

Do you dream of homemade, aromatic sun-dried tomatoes that taste better than those from the store? Nothing could be simpler! Preparing them at home gives you the satisfaction of making something yourself and guarantees the highest quality and full control over the flavour. With this recipe, you'll create delicious sun-dried tomatoes that will delight your loved ones.

Sun-dried tomatoes like from an Italian trattoria.

Images source: © Adobe Stock | Mark_KA

Marcin Michałowski

5 September 2024 11:39

Sun-dried tomatoes are a true delicacy that has long been a staple in Polish kitchens. They are essential in many dishes, giving them a unique, intense flavour and aroma. They are indispensable in salads, pasta, burgers, and even as an addition to meats. While most of us reach for ready-made jars from store shelves, there is a simple way to make sun-dried tomatoes at home to ensure you never want to return to store-bought versions. With homemade sun-dried tomatoes, you'll have full control over the ingredients' quality and the ability to tailor the flavour to your preferences.

So, how do you make sun-dried tomatoes that taste like those from an Italian trattoria? The secret lies in proper drying and aromatic olive oil. I'll reveal to you, step by step, how to prepare this delicious addition to dishes that will not only impress your palate but also become a hit in your household.

How to make sun-dried tomatoes at home?

Making sun-dried tomatoes at home is easier than it might seem. You only need a few basic ingredients, an oven or a fruit dryer, and a bit of patience.

Ingredients:

about 3 kg of small tomatoes (preferably meaty),
4-5 cloves of garlic,
about 1 litre of olive oil,
your favourite herbs (oregano, basil, thyme),
3 tablespoons of vinegar (e.g., balsamic),
salt (preferably coarse).

Preparation method:

Preparing the tomatoes: First, rinse the tomatoes thoroughly and then cut them in half. Remove the hard spots from the stems but leave the seeds and flesh. Then, lightly sprinkle the tomatoes with salt and let them sit for about 15 minutes. During this time, the tomatoes will release excess juice, which should be drained. This step will help speed up the drying process.

Drying the tomatoes: If you have a fruit dryer, arrange the tomatoes on the trays and turn on the device to medium power. When the tomatoes start to wrinkle, increase the temperature and dry them until they are noticeably shrunken but still meaty. If you don't have a dryer, an oven will work perfectly. Place the tomatoes on a baking sheet lined with parchment paper and put them in the oven preheated to 80°C. Remember to keep the door slightly open to allow steam to escape. Drying may take several hours, depending on the size of the tomatoes. It is important that the tomatoes do not become completely dried out – they should be flexible and meaty.

Aromatic olive oil: While the tomatoes are drying, prepare the olive oil. Heat the olive oil in a saucepan with the addition of garlic and herbs. You can add oregano, basil, thyme, or other favourite spices. Remember that the olive oil should be hot but not boiling. Also, add white wine vinegar, which will add lightness and sharpen the flavour of the tomatoes.

Soaking the tomatoes: Once the tomatoes are ready, place them in clean, sterilised jars. Then cover them with hot olive oil, making sure that each jar gets some herbs and garlic. It is important that the tomatoes are completely submerged in the olive oil – this will ensure their long shelf life. Tightly seal the jars and place them upside down to create a vacuum seal. Then cover the jars with a blanket and let them cool.