Herbed Sun-Dried Tomatoes in Oil
Sun dried tomatoes are the perfect addition for salads, sauces or as an appetizer. You can easily make your own and forego buying the more expensive brands in your grocery store.
- 9 lb Italian plum tomatoes
- 3 garlic cloves blanched and finely chopped
- 2 bay leaves crumbled
- 3 fresh basil snipped
- 5 ml dried oregano
- 2 sprigs fresh thyme leaves only
- 3 cloves
- 5 ml capers
- 2 small hot peppers pared and chopped
- olive oil to cover
- Wash and dry tomatoes carefully. Cut in half vertically (through the stem) and remove seeds.
- Place tomato halves on wooden planks, cut side up.
- Cover tomatoes with cheesecloth. Expose to the sun for a least one week. Bring indoors at night to protect from dew. You can also dry them in your oven. See the quick method below.
- When tomatoes are dried, combine chopped blanched garlic, bay leaves, basil, oregano, thyme, cloves, capers and hot peppers.
- Place a small spoonful of the mix on each tomato half.
- Sterilize the jars in boiling water. Drain well, dry carefully, and layer garnished tomatoes inside.
- Cover tomatoes completely with olive oil, close jars tightly. Wait one week before eating.
Quick method for drying tomatoes: Place tomato halves on a baking sheet. Sprinkle with coarse salt and icing sugar. Drizzle with olive oil. Place in very low oven set at 50°C / 100°F. Keep oven door ajar with a wooden spoon. Allow tomatoes to dry about 12 hours.