Italian sun-dried tomatoes, recipe of goodness
The traditional preparation of Sun-dried tomatoes has remained unchanged in some areas of Italy. In the past it was for the Italians a way to preserve the fruit and enjoy it out of season. Today, the ancient technique survives and the recipe classic way to make sun-dried tomatoes as in the past has become a true passion for connoisseurs.
To prepare them at home, the fruits – usually San Marzano, or Pachino cherry tomatoes – must be washed and then cut in half vertically. Placed on a board, with the cut side up, they are exposed to the August sun every day, taking care to cover them with gauze to prevent insect contact and to protect them in a covered place at night. To speed up drying, the surface can be sprinkled with salt, then scraped off.
When completely dehydrated, they are placed in a glass jar, along with bay leaves and basil. In the version seasoned with extra virgin olive oil, it is essential to add a pinch of chili pepper to prevent the risk of botulism.
