Tomatoes are delicious, but you cannot really keep a lot of them on hand all the time. This is why a lot of people process their tomatoes and turn them into tomato sauce. There are other ways to preserve tomatoes too. Sun dried tomatoes in oil is considered to be a practical way of having tomatoes in your kitchen all year round. Be it organic, fried, or baked, sun dried tomatoes not only enhance the nutrients, but the taste as well.
One of the most popular ways to eat sun dried tomatoes is to soak them in olive oil. Sun dried tomatoes in oil is a very good condiment to serve in any meal. With a dash of other flavorful herbs and organic olive oil, sun dried tomatoes will definitely captivate your taste buds.
To make your very own sun dried tomatoes in oil, you’ll need a few pounds of sun dried tomatoes and enough cups of olive oil to submerge the tomatoes. Additional ingredients are fresh basil, minced garlic, oregano, and salt. You can also add other spices and condiments such as pepper and sugar, depending on the taste that you want.
The process starts with a medium-sized jar, enough to accommodate the sun dried tomatoes with the olive oil. The jar should be cleaned, sterilized even, to get rid of the residue from old food. Place the ingredients inside by layering them neatly. The sun dried tomatoes go at the bottom, followed by some salt. Layer the garlic on top of the salt and top that off with a pinch of oregano and the basil leaves. Repeat the arrangement until the jar as almost filled. Pour in the olive oil, making sure that all of the ingredients are submerged, especially the tomatoes.
Seal the jar and store it in a cool, dry place for 6-8 days. This should be enough time for your sun dried tomatoes in oil to settle. The flavors of other ingredients will also mix with the oil and tomatoes, preparing for a delicious and healthy treat.