Sun-dried tomatoes in oil are prepared towards the end of summer, when they are fully ripe and can still be dried under the hot summer sun. They can thus be prepared and stored, with the right method, to be eaten all year round, as an appetizer, on a slice of homemade bread, or even to flavor first courses or as an accompaniment to main courses.
Before describing the best preparations for sun-dried tomatoes in oil, we want to discuss the proper home preservation method.
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To properly store sun-dried tomatoes for a few months, it is important to know that there are processes to follow. The most important ones not to skip are:
Let’s examine them in detail.
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Choosing jars of the desired size is the first step. It is better not to choose them too large for storing sun-dried tomatoes. Subsequently, these must be properly sanitized (not sterilized, because that is not a process that can be done in a home environment). Jar sanitization is necessary for preserving products while still hot, while it is not mandatory for preserving cold products. Even though the sun-dried tomatoes will be cold, it is better to perform sanitization anyway and dry the jar very well. The lids, on the other hand, should always be used new. In any case, we leave here a link from the Ministry of Health for further information.
The acidification process of sun-dried tomatoes before preserving is absolutely necessary if we want to avoid with certainty the risk of botulism, which consists of the proliferation of germs and bacteria that can promote the development of botulinum, which is harmful to health.
What does this acidification process consist of?
It consists of blanching the sun-dried tomatoes for 3–5 minutes in a pot containing a solution of water and vinegar. After this step and following the packaging of the tomatoes, we must still perform the pasteurization process. Let’s examine it.
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To properly store tomatoes for a few months, it is necessary to perform the pasteurization process, which consists of boiling the filled jars in a pot for at least 15 minutes. It can be done in any pot as long as there is sufficient height to leave at least 10 centimeters from the top edge, so that during boiling, the jars do not overflow.
Once boiled and removed from the pot, it is important to inspect the containers 12-24 hours after boiling to verify that they are properly sealed and that the lid is concave, that is, inward. To check, press on the inside of the lid. With light pressure, there should be no click-clack. If the lid moves, due to the presence of air, it would mean that it is not properly sealed.
Now, having provided all this practical information on preservation, let’s look at all the recipes for sun-dried tomatoes in oil, starting with the Neapolitan one.
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The Neapolitan recipe for tomatoes in oil requires the use of San Marzano tomatoes. Once cut in half or in quarters lengthwise, they are left to dry strictly in the sun with salt and pepper, covered by a light gauze. At the end of drying and after the acidification process seen above, they are placed in jars with the addition of delicious Gaeta olives, strictly pitted, capers, red chili pepper, garlic, and oregano. Some choose to also add salted anchovies, depending on personal taste.
To preserve the tomatoes, they must be positioned in layers in the jars where a little extra virgin olive oil is added at a time. Then it is necessary to press with a fork and, pressing the tomatoes well, it is better to verify that no air bubbles form. Once filling is complete, cover with extra virgin olive oil, leaving 2 centimeters free on the neck of the jar.
Leave them open for 24 hours and, before closing them, it is important to verify that no additional oil needs to be added. To avoid the risk of air bubbles forming, there are convenient plastic pressers for preserves available commercially.
The Sicilian recipe for sun-dried tomatoes always follows the 3 preservation phases seen above.
It always starts with drying the tomatoes. Wash them well and cut them into 2 parts, spread them with the cut side facing up and let them dry for 5 days, taking care to bring them in at night to prevent them from absorbing nighttime humidity. After this, the tomatoes are placed in boiling water and vinegar for 5 minutes. Once well drained, they must dry again in the sun.
Then, season them all together in a bowl, with garlic cloves cut into slices, plenty of dried oregano, and a bit of dried red chili pepper. Then add extra virgin olive oil and mix well. At this point, it is time to fill the well-washed and dried jars.
Subsequently, add enough oil to cover the tomatoes. If desired, you can add mint or fresh basil. Once the jars are filled, they must be left to rest open, topped up with oil if necessary, before proceeding with pasteurization in boiling water.
The Apulian recipe does not differ much from the Sicilian one, although drying can last up to a week. After the acidification process, the dried tomatoes can be seasoned with capers, oregano, and garlic. Here too, if desired, you can add chili pepper or, alternatively, mint and basil. Then place everything in jars, taking care to cover all the contents with oil.
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Calabrian sun-dried tomatoes in oil involve more or less the same drying and preservation procedures. In this case, among the ingredients of the Apulian recipe, garlic, capers, and chili pepper cannot be missing. In some cases, basil is added, and in others, bay leaves.
Among the possible variations, we also find stuffed sun-dried tomatoes preserved in oil, which involve the insertion of ingredients such as capers, olives, or anchovies with the addition of parsley and garlic directly inside the tomato itself, before placing it inside the jar. In some cases, these ingredients can be chopped beforehand to form a homogeneous mixture. They proceed and follow the same preservation procedures.
To create a truly delicious condiment for first courses, you can prepare a very inviting sun-dried tomato pesto. To the sun-dried tomatoes preserved in oil, add pine nuts and peeled almonds, with a basil leaf. Blend everything and create a very thick pesto to which you can add more oil, to taste. This condiment can be stored for a few days in the refrigerator.
For those who do not have the possibility of drying tomatoes in the open air and sun, you can proceed in two ways. The first possible way is to buy already dried tomatoes, but it is not always easy to find good quality ones, unless you have the possibility of having a shop selling typical southern Italian products nearby. Alternatively, you can dry the tomatoes in the oven. To obtain the desired result, it is necessary to dry the tomatoes in the oven with static function for many hours, even ten at about 120°. The other procedures remain unchanged as described above.
We at Contedoro also prepare simple and exquisite sun-dried tomatoes in olive oil. We dry them naturally under the sun with the addition of only salt and oregano. We then package them in 270 g jars with our extra virgin olive oil. You can find them here in our online shop.
Technician and expert in extra virgin olive oils, registered in the National Register, Campania section. Master oil miller with diploma, obtained from International Extravirgin Agency.
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