Sun-Dried Tomatoes with Basil and Garlic
Preserves • European
Description
The weight is approximate. Basil can be used dried. Olive oil can be replaced with vegetable oil.
Ingredients
- Tomatoes 5 lbs
- Garlic 1 head
- Basil 1 bunch
- Olive Oil 5 fl oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Take plum tomatoes (in Italy, the San Marzano variety is used). They should be ripe and firm, without dents or rot. It's better to buy one first and try it. Choose tomatoes of the same size to minimize the need to check the oven for those that are already done.
Step 2
Cut the tomatoes into two or four pieces, depending on their size.
Step 3
Remove the core with seeds and juice from the tomatoes — this is essential. You can use a spoon or your fingers. Sprinkle the inside with salt and place the tomatoes on a towel or in a colander with the skin side up. Leave the tomatoes for 1–1.5 hours to drain excess liquid.
Step 4
Place the tomatoes on a baking sheet, lined with parchment paper.
Step 5
Turn on the oven in convection mode and set the temperature between 50 to 175°F. The lower the temperature, the longer the process, but the better the result. The tomato should not turn into chips, but it should not have moisture either. If the edges appear dry, lower the temperature. The ideal sun-dried tomato is firm yet elastic. This process takes at least 5 hours.
Step 6
Take a pre-sterilized jar, pour a little oil into it. Then tightly layer the tomatoes, garlic, and basil, alternating them. Slice the garlic thinly, use fresh basil, but dried can also be used. Once the tomatoes are packed in the jar, pour in olive oil to fully cover the tomatoes. Close the jar and gently shake it to release air, adding more oil if necessary. Let the tomatoes infuse for a week.
Step 7
The finished tomatoes can be stored in the refrigerator for 2 to 10 weeks, but they are usually consumed within the next month.
Step 8
The oil is perfect for dressing salads.
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