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!
Dressed Sun-Dried Tomatoes
- Total Time: 15
- Yield: 6 1x
Flavor packed goodness.
- 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.
- Serving Size: 8
Allyson19.04.2015 at 21:44
I’m addicted to sun dried tomatoes, but have never thought to make them on my own! these look so yum
Angela DeSalvo19.04.2015 at 21:57
Hi Allyson, thanks! We will cover how to dry your own tomatoes this summer. There is such a difference with anything homemade/homegrown. There are of course many other good options out there for those who don’t have a garden or time. Look forward to reading more on your blog too!
Thalia @ butter and brioche19.04.2015 at 21:48
I love sun dried tomatoes but too often I buy them rather than make them myself. I definitely need to try this recipe out – thanks for the inspiration!!
Angela DeSalvo19.04.2015 at 22:00
Hi Thalia! Yes, please try them – they are so easy to make and so much better than what you would get in a jar. Great blog, love your photography! Keep in touch. Folks, check out butter and brioche!
Cheyanne20.04.2015 at 00:49
I wasn’t thinking why would anyone do a post on sundried tomatoes.. i was thinking, why the heck didn’t I think of that first!! Lol. Great post, I adore sundried tomatoes… so yummy! Thanks for sharing♡