Dried tomatoes in olive oil / Pomidory suszone w oleju
Homemade dried tomatoes whether in sun or air fryer are a delicious addition to many dishes. This recipe for dried tomatoes in oil is perfect not only for salads but also for pasta dishes and various spreads.
Ingredients
- 2 kg tomatoes more meatier the better
- 750 ml olive oil or preferred oil
- 1 teaspoon salt
- 2 teaaspoons dried oregano
- 2 teaspoons dried basil
- 1/4 teaspoon dried resemary optional
- 1/4 teaspoon dried thyme optional
- 1-2 cloves garlic
- 2 tablespoons 10% vinegar optional
Instructions
- Wash and thoroughly dry about 2000-2200 grams of fresh, fleshy, and sweet tomatoes with intensely red skin. I used variety of tomatoes from my garden. Best ones to use are the ones which have less juice and more flesh. Remove the green stem from the tomatoes, then cut each one in half lengthwise.
- This time, I dried my tomatoes in an air fryer. I placed parchment paper on the screen and metal rack. I cut the tomatoes in to quarters because they were big. For drying tomatoes set the temperature to 70 degrees Celsius. Drying time may vary d/t how big the tomatoes are and how juicy they are.
- Shake or check on them halfway through. They are done when they are shriveled, darkened, and pliable/chewy around the edges without being completely burnt or crispy.
- Remove the tomatoes from the air fryer and let them cool completely on a wire rack or plate. To store in oil: Pack the cooled tomatoes into a clean glass jar, cover them completely with extra virgin olive oil, and add sliced fresh garlic and herbs.
- Steralize the jars. Thoroughly wash and boil your glass jar and lid to ensure they are sanitized.
- Ensure thorough drying: If you dried the tomatoes yourself, make sure they are completely dehydrated (no remaining moisture pockets), as trapped water promotes bacterial growth.
- Pasteurize for about 20 minutes. Let the jars cool. Make sure the lids are sucked in. You can store in a dark place or in the refrigerator.