Step 3
In the meantime, fill a saucepan with plenty of water, add the vinegar and bring to the boil.
Step 4
Then pour in the dried tomatoes and blanch them for 4-5 minutes. Once the necessary time has elapsed, drain them 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 boil for 30 minutes; after about 20 minutes, add the lids.
Step 6
Let them cool in the 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 the oil. Continue up to 2 cm from the edge, press them 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, 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
Keep the dried tomatoes in oil for a week in a cool, dry place before consuming them, in order 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 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 date or cherry tomatoes, cut them in half and place 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 check on them from time to time. Once dried, store them in glass jars.
If you wish, you can season the dried tomatoes with the aromas 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 already dried tomatoes: in this case you will just need to blanch them in water and vinegar, skipping the oven cooking step.
storage:
The dried tomatoes 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 consumed within 3-4 days, always making sure to cover them with extra virgin olive oil.
