Sun dried tomatoes are typically made in the south of Italy and generally I make a Sicilian version adding anchovies and capers to the preserve. Since I am currently living in Tuscany and I was able to buy five kilo's of cherry tomatoes 'pomodorini' from the local market, I decided to make them "Tuscan style". The colour and flavour of these little gems is so bold and sweet. We are currently heading into winter so there is a lack of sunshine in which the tomatoes traditionally need to be dried under, so I have opted to use the oven. This recipe is so simple and easy and the end result is truly remarkable. The preserved tomatoes will last approximately three months and is a great snack served with crusty bread or typically this is served with meat in Tuscany.
What you need:
2 kilo's of tomatoes (bright and red)
Salt
Fresh parsley
2 bulbs of garlic
Extra virgin Italian olive oil
How to make:
1: Cut the tomatoes in half and evenly place them on a well salted baking tray. Cover the tomatoes with a good amount of salt (this will help dry out the tomatoes)
2: Place in the oven at 120 degrees for approximately 40minutes-1 hour
3: Place a layer of tomatoes in sterilized jars, add gloves of garlic and parley. Repeat process until jars are filled and top with olive oil. Seal the jars and store in a dark cool place. It is best to let the flavour absorb for at least a month.
Buon Apetito
No comments:
Post a Comment