Sun Dried Tomatoes in Olive Oil
This is a great recipe. These sundried tomatoes are addictive. I can’t stop eating them! I know you can buy them but there’s nothing like homemade. These really exceeded my expectations. The delectable aroma of basil, garlic and chopped tomatoes enveloped in a generous amount of olive oil will be wafting through your kitchen. Put a bit on fresh challah and take a bite. What a pairing of flavors and colors. I kept snapping photo after photo. Have I already mentioned how much I enjoyed these?
1 kg cherry tomatoes
4-5 cloves chopped garlic
4-5 Tbsp chopped basil
I offer two preparation options. Pick whichever suits you best.
1. Line a baking tray with parchment paper. Halve the cherry tomatoes and place them on the tray, cut side up. Sprinkle some salt over everything.
2. Do you have a balcony? Leave the tray out in the sun for around two days. Another option is to heat an oven to 130°C and bake the tomatoes for 4-5 hours until shriveled.
3. Transfer the tomatoes to a bowl and add the garlic and basil, and mix together.
4. Transfer to a clean jar and fill to the top. There is enough for 2-3 jars here. Top up the jars with olive oil and keep refrigerated.
*5. If you have the self-restraint, you should keep these sealed for a couple of days in the fridge. The flavor only intensifies.
Good to know…
One tray looks like a lot but trust me, it’s not. You should make at least three trays because these little flavor bombs won’t stick around for long. They hardly take any effort to make and you get a professional result.
Fill decorative jars with these sundried tomatoes and gift them to friends and family.