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Pomodori secchi sott’olio
Did you know that you can easily make this popular appetizer and side dish yourself?! All you need are longish bottled tomatoes, like the popular San Marzano tomatoes, some salt and sugar and extra virgin olive oil, e basta! Ah no, wait… an oven for this would still be quite good, because the tomatoes have to dry in it for about 10 hours. This may seem a bit laborious, but in return you get 100% pure pomodori secchi sott’olio without any additives! Shall we get started? Wonderful, then let’s prepare sun dried tomatoes in oil…
- 1 kg San Marzano tomatoes
- olive oil extra virgin
- salt to taste
- sugar to taste
- Wash and dry the tomatoes thoroughly. Then cut each one lengthwise into two halves. Line an oven tray with baking paper and arrange the tomato halves belly down on the tray. Sprinkle with a little salt and sugar and drizzle with olive oil.1 kg San Marzano tomatoes, olive oil extra virgin, salt, sugar
- Now place them in the oven at 120°C/250°F top/bottom heat for about 10 hours.
- When dry, remove from oven and cool on a rack.
- Once they are completely cooled, put each in layers in a preserving jar (preferably with screw cap) and fill with olive oil. Press a little and put in the next layer. In the meantime, keep shaking gently so that no air bubbles develop. Finally, cover with a 2cm/¾in layer of olive oil and seal airtight.
- Stored in a cool and dark place, the preserved tomatoes in oil will keep for about three to four months.
Did you like the sun dried tomatoes in oil? Here are a few more ideas for you…
Looking for original Italian ingredients for the sun dried tomatoes in oil?
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