Pickling sundried tomatoes: preserve in oil – this is how it works! | Recipes

Tomatoes can be preserved by drying them and soaking them in oil. So you can enjoy aromatic tomatoes almost all year round. Because they are used as a snack, in bread rolls or as the basis for many tomato dishes. And when nicely packaged, sun-dried tomatoes are a wonderful souvenir from the kitchen.

Dry tomatoes

Drying tomatoes is not difficult, but a bit tedious when the popular summer vegetables are dried in the oven. Because depending on the type of fruit and the temperature in the oven, the procedure takes between two and seven hours. The higher the temperature, the shorter the waiting time.

To prepare, you need to wash the tomatoes, cut them into smaller pieces (for example, quarters) and remove the seeds. It is advisable to remove the stalk from larger varieties. You will also need 200 milliliters of good olive oil, one teaspoon and one teaspoon of coarse-grained salt for 1.5 kilograms of tomatoes. Depending on the taste, the leaves of fresh thyme, basil or rosemary are added. Some also put a little sugar on the tomato halves to be dried.

For the drying process, prepare the quarters or halves as follows:

  • Preheat the oven (75 to 100 degrees Celsius hot air)
  • Line the baking sheet with parchment paper (baking paper)
  • Place the tomato pieces on the baking sheet with the peel down
  • Sprinkle salt on top
  • Sprinkle the leaves of the aromatic herbs over the halves as desired
  • Finally, drizzle with the olive oil
  • Do not close the oven door completely
  • Put the wooden spoon in the door
  • moist air escapes through the gap
Read More  Preserving Carved Pumpkins: 3 Methods | So it stays fresh for a long time

When the tomato pieces are about half dry, you have to turn them. They are done dry when they have a slightly rubbery consistency. Once this has been reached, the freshly dried tomato pieces have to cool down before you can store them or soak them in oil.

Preserving dried tomatoes in oil

Drying is a way of preserving the delicious summer vegetables if they are stored in well-sealable screw-top jars after the drying process. The dried tomato pieces will keep for about a week. However, they have a longer shelf life if oil is added as a second preservative. That is why many home cooks put sun-dried tomatoes in high-quality oil. You are completely free to choose which additional spices you use. The palette of the added spices now ranges from classic to fiery. Here are a few examples and suggestions.

Mediterranean spices – the classic

If you combine sun-dried tomatoes in oil with a Mediterranean flair, then you’ve come to the right place. Because we know this form of conservation from our southern neighbors. It is therefore not surprising that, in addition to high-quality olive oil, spices such as garlic, thyme, rosemary or basil are used in the classic.

It is always inserted in layers, i.e. on top of one layer of dried tomato pieces is a layer of spices, etc. When the glass is full, the high-quality olive oil is generously poured on. Then press the tomato pieces together again firmly with a fork so that the remaining air escapes from the glass. If the filling in the glass has sunk, then add more oil. Some recommend putting a layer of coarse salt on top of the tomatoes or spices as the last layer.

Read More  Canning peppers: put in fresh chillies and preserve them | manual

New flavors with these ingredients

If the Mediterranean orientation of sun-dried tomatoes is too boring for you, you can spice up your tomatoes in oil with the following spices:

  • Paprika powder
  • Chili
  • Curcuma
  • Peppercorns (also mixed mixes)
  • Capers (1 tbsp)
  • Splash of lemon juice

Dried tomatoes get really fiery when you add chilli and peppercorns to the Mediterranean spices. A splash of lemon juice provides the necessary freshness.

Balsamic vinegar for a special touch

This variant with dark balsamic vinegar is a little more complex, because the dried tomato pieces are first cooked in vinegar before being placed in olive oil. For 150 grams of sun-dried tomatoes, take three tablespoons of balsamic vinegar, one tablespoon of sugar and a quarter of a liter of water. Bring the mixture to a boil and let the tomato pieces sit in it for about four minutes. You are not allowed to cook. Then, as with the other variants, it is layered again in the glass.

Put in with anchovy fillets

Dried tomato pieces become very spicy when anchovy fillets are used in the pickling process. With this variant, the dried tomato pieces (500 grams) are boiled with a quarter liter of white balsamic vinegar and three quarters of water for about two minutes. It is layered between the tomato pieces with basil, parsley, anchovy fillets and garlic. After you have filled up with olive oil, put a layer of the oil from the anchovy fillets in the jar.

Prepare glasses

The jars must be as free from germs as possible so that the tomato pieces can be kept even after they have been placed in them. The best way to do this is to sterilize them in boiling water, don’t forget the lid. However, they can also be washed in the dishwasher’s hot program shortly before they are to be used. or rinse with very hot water.

Read More  Wild garlic edible despite flowering? | Can you still eat it now?

Shelf life of the pickled fruits

So that the pickled tomato halves remain edible, put them in a cool, dark and dry place. If you think of the refrigerator now, you have to be disappointed, because it is too cold for the preserving oil. Because olive oil can flocculate at too low temperatures and then it loses its preservative effect. Once the right location has been found, the tomato pieces can be kept for at least six months. If they are to be consumed or processed far beyond that, this depends on the oil. If its smell is rancid, then the tomato pieces are no longer suitable for consumption.

Related Posts

Leave a Reply

Your email address will not be published.