You are probably wondering why we would do a post on sun-dried tomatoes. Because they are so delicious and can be used in so many ways! We visited Nonna Olga in the fall when she was preparing to dry the tomatoes from her garden. We will cover that process in greater detail later in the summer.
Drying them naturally in the sun, of course, brings out the tomatoes’ best flavour but a dehydrator when the weather isn’t cooperating works just as well. After they are dried, they can be stored in an airtight container in the freezer. You can add them to meat and pasta dishes as in our pasta con verdura (pasta with vegetables) post. Or you can dress them up like Nonna did for us today and add them to an antipasto platter. Try putting a few on top of a fresh piece of bread and maybe add a slice of parmesan cheese or bocconcini. Flavor packed goodness! Roma or San Marzano varieties of tomatoes work best for drying.
If you don’t have the time or the patience to dry your own, you can find them already dried in packages at the grocery store and use them in the same way. Nonna Olga dresses a bunch at a time and keeps them in the fridge in an airtight container. They should keep well for several days.
Try them and let us know what you think!
- 6 cups Sun-dried or dehydrated tomatoes
- 1 garlic clove grated
- pinch black pepper
- pinch chili flakes (optional)
- 1 teaspoon dried oregano
- 2 tablespoons fresh chopped Italian parsley
- Olive oil
- Place tomatoes in a large bowl. Sprinkle with salt to season. Mix well. Add the garlic, black pepper, chili flakes, oregano, parsley and approximately 1/8 cup olive oil. Mix well so the tomatoes are evenly coated.
- Using a wide mouth jar or air-tight container, begin layering the seasoned tomatoes. About every 3 layers add about 3 tablespoons of olive oil and gently press down on the layers. Continue layering tomato slices, adding oil and pressing gently until the container is almost full. You want the tomatoes to be even with the oil level when all the tomatoes are in the container.
- Store the dressed tomatoes in oil in the fridge in an air-tight container or jar. They will keep well for several days.