Step 3
Meanwhile, fill a saucepan with plenty of water, add the vinegar and bring to a boil.
Step 4
Then pour in the sundried tomatoes and blanch them for 4 to 5 minutes. Once the necessary time has elapsed, drain and dry them very well with a clean cloth.
Step 5
Now place the jars to be sterilized in a saucepan, fill it with cold water and let it boil for 30 minutes; After about 20 minutes, add the lids.
Step 6
Let them cool in water, then carefully remove them and drain them upside down, always placing them on a clean cloth.
Step 7
At this point, finely chop the parsley and garlic with a knife.
Step 8
Arrange the tomatoes in the sterilized jars, alternating them with the aromatic mixture and oil. Continue until 2 cm from the edge, press them in well and cover completely with olive oil. Then close with the lid and gently tap the jars on a surface to remove any air bubbles.
Step 9
Place them in the pot by separating them with the cloth, so that they do not collide with each other. Then proceed with pasteurization by letting them cook for 30 minutes from boiling. Finally, check that the vacuum has formed by pressing the center of the cap: if you do not hear a “click-clack”, it means that the procedure has gone well.
Step 10
Store sun-dried tomatoes in oil for a week in a cool, dry place before eating them, to give them a good taste.
Tip:
The traditional preparation of tomatoes in oil is to dry them in the sun. To do this, cut them in half, place them on a clean cloth and sprinkle them with salt, then place them on the balcony or in the garden, exposed to the sun, for 7 to 10 days, turning them over after 4 to 5 days. Once dried, boil them for 2-3 minutes in a solution of water and vinegar, to remove impurities, and let them dry for another two days in the sun before transferring them to glass jars.
If you have a dehydrator, simply wash the tomatoes thoroughly, in this case preferably datterins or cherry tomatoes, cut them in half and arrange them on the appropriate trays. Season them with a pinch of salt, set the dryer to 65°C and let them dry for at least 24 to 36 hours, taking care to monitor them from time to time. Once dried, store them in glass jars.
If you wish, you can season the sun-dried tomatoes with the flavours you prefer: basil, oregano, thyme, mint, pepper or chilli, or leave them natural to make them more versatile.
To optimize the times, you can use tomatoes that have already been dried: in this case you will just have to blanch them in water and vinegar, skipping the cooking step in the oven.
Storage:
Tomatoes dried in oil can be kept for about 3 months in the pantry, in a dry place, away from sources of light and heat. Once opened, they can be stored in the refrigerator and eaten within 3-4 days, making sure to always cover them with extra virgin olive oil.
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