Sun dried tomatoes are a bomb of flavor and umami, bathe them in olive and you got yourself an amazing breakfast. I got to make my own since there was this little bush of Tumbling Tom tomatoes that could not stop producing (these are very nice issues to have for a beginner gardener). The result of drying slowly on the sun your own tomatoes is so much tastier than store bought ones, and rather easy to make.
Sun dried tomatoes in olive oil
Drying of tomatoes: 3 days
Boiling time: 4 min
- cherry tomatoes
- 1 clove of garlic per jar
- 1 laurel leaf per jar
- whole black pepper
- dried oregano
- dried basil
- half a cup of vinegar
- olive oil to fill the jars
- Dry the tomatoes in the sun on a cheese cloth – sprinkle them with salt. Best is if you can wrap it around something to be in the air for perfect drying. I found a frame and tied it under. Also, mine is not a cheese cloth, but mosquito net… I can’t find cheese cloth in Spain.
- Cover them with another cheese cloth to protect it from flies. They will be done in 3 days.
- I measure how much I will do by putting the tomatoes in the jars first.
- Boil the tomatoes in the water with vinegar for 4 min. This process is necessary if you want to keep them for few months.
- Tap them dry with paper towels.
- In the meantime sterilize your jars in boiling water.
- Mix the tomatoes with finely chopped garlic, whole pepper, basil and oregano.
- Fill in the jars, add the laurel leaf and fill with olive oil.
- Store in the fridge, it is ready to be savored the second day. If you want it fully canned, boil the ready jars slowly for few min and let them cool on towel.
- You can add them in salads, pastas, soups or serve them on fresh toast with basil and mozzarella.