Oven-Dried Tomatoes in Olive Oil Cooking Recipe – Pomodori secchi sott’ olio Recipe
Dried tomatoes are produced mainly in the south of Italy, particularly in Calabria, Sicily, Puglia, and Liguria.
The tomatoes used are generally San Marzano plum tomatoes, the best being those dried in the sun. The tomatoes are split in two, salted, and placed on wooden lattices in the sun (and brought indoors at night to avoid moisture) for one week, until they have totally lost their juice. At home, this procedure can ‘ be done in the oven. You can rehydrate dried tomatoes a little to serve on crostini, or to enhance the flavor of a sauce. You can also preserve them in oil (see below) to enjoy as antipasto or as an accompaniment for other foods.
Makes one 8 oz. (250 g) jar
- Drying time: 8 hours
- Preparation time: 20 minutes
- 6-8 meaty plum tomatoes, cored and cut in half lengthwise
- 1 tablespoon olive oil, plus more for the jar (about 2/3 cup/150 ml)
- A few basil leaves
- 2 cloves garlic, thinly sliced
- Place the tomatoes on a baking sheet covered with parchment paper, drizzle them with a tablespoon of olive oil, sprinkle with a little salt and dry them out at 200°F (100°C) for approximately 8 hours.
- Place the oven-dried tomatoes in a preserving jar (1) in alternate layers with the basil leaves and garlic (2).
- Press everything down well and cover with the olive oil (3).
- Slide the blade of a knife around the inside of the jar to help remove any air bubbles (4). Wait for 2 weeks before use.
- If the tomatoes appear too dry before adding the oil, you can rehydrate them a little by soaking them for 10 to 20 minutes in a mixture of two parts vinegar to one part cold water.
- Drain and dry them well before placing in the preserving jar.
- According to your taste, you can add peppercorns, dried chilies, salted capers, anchovies, wild fennel seeds, oregano, etc.
Candied Tomatoes Cooking Recipe – Pomodori canditi Recipe
Candied tomatoes can be used in several ways: as decoration, as a flavoring, to replace fresh tomatoes, or as a preserve to accompany a dish. They also look very attractive and keep for a reasonable length of time.
Makes one 8 oz. (250 g) jar
- Preparation time: 10 minutes
- Cooking time: 2 hours
- 2 lb. (1 kg) cherry tomatoes
- Zest of 1 orange
- Zest of 1 lemon
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 tablespoon sugar
- 5 tablespoons (75 ml) olive oil, plus more for the jar
- Wash the tomatoes and sprinkle over all the remaining ingredients (1, 2, 3).
- Spread them on a baking sheet lined with parchment paper and leave them to become candied in the oven for 2 hours at 200°F (100°C) (4).
- Place in the preserving jar and cover completely with oil.
- They will keep in the refrigerator for 10 days.
- Sterilize the jars first-in the oven or by boiling in water-to preserve the candied tomatoes longer.