Sun-dried Tomatoes in Oil Calabrese Style Recipe
Calabrese sun-dried tomatoes in extra-virgin olive oil are a flavorful Mediterranean appetizer, perfect on crostini or in summer salads. With garlic, oregano, and chili, the tomatoes are dried in the sun and then preserved in olive oil. Add a touch of basil for an even more intense aroma.
Ingredients
- As needed San Marzano Tomatoes not too large
- 2 cloves Garlic
- 1 teaspoon Oregano
- 1 fresh chili Chili Pepper hot
- to taste Salt
- to taste Olive Oil extra-virgin
Instructions
- Start by thoroughly cleaning the tomatoes with a soft cloth to remove any residual dirt.
- Cut the tomatoes in half lengthwise, being careful to leave them attached at the base to facilitate drying and maintain their shape.
- Place the tomatoes on a rack or drying net, making sure they are well spaced to allow proper air circulation.
- Allow the tomatoes to dry in the sun for at least three or four days, bringing them indoors each evening to protect them from nighttime humidity.
- Once the tomatoes are completely dry, place a small piece of garlic between the two halves of each tomato.
- Arrange the tomatoes in clay or glass jars in alternating layers with oregano and finely chopped hot chili pepper.
- Press the tomatoes down with a spoon to release air and compact them well in the jar.
- Completely cover the tomatoes with extra-virgin olive oil until they are fully submerged.
- Seal the jar and let it rest in a cool, dry place for at least a month before consuming.
Notes
To give a personal touch to the recipe, add a few fresh basil leaves between the layers of tomatoes before covering them with olive oil, this will give your sun-dried tomatoes an even more intense and Mediterranean aroma.