Sun-dried tomatoes shelf stable without refrigeration-2
For five years as we have become big fans of sun-dried tomatoes. It is an incredible appetizer wine, perfect in combination with cheese, pasta. Delicious in baking, especially in breads and pies with meat, the savoury cheesecake. Every year I am looking for a recipe of sun-dried tomatoes, which not only will be stored in the home, but easily worthy until next season. Arguably, this is the version I have will stop your search and experiments.


  • Tomato

    4 kg

  • Vegetable oil

    500 g

  • Basil

    1.5 tsp

  • Rosemary

    1 tsp

  • Allspice

    2 piece

  • Bay leaf

    2 piece

  • Salt

  • Garlic

  • Black pepper

  • Carnation

    2 piece


The number of products on two 480 g banks. Ripe and whole tomatoes to wash, cut lengthwise into two parts.
A teaspoon with a sharp nose scrape out all the pith and the seeds. (I'll tell you later what to do with it).
A baking sheet covered with foil lay out the halved tomatoes cut up, a little salt each half, this will allow the tomatoes to dry better. Preheat the oven to 120 ° C. Drying in convection mode for 2 hours.
The oven door should be slightly open to have moist air. I put in door wooden spatula, previously soaked in cold water.
Two hours later, the condition of the tomatoes must be such. Now reduce the temperature to 100*C and continue drying for another 2-3 hours.
Since the size and water content of all tomatoes are different, to dry they will be too different. After a while, we find that some halves are well dried they can be removed. Let the others continue drying.
Jar with lid wash, wipe dry towel. On the bottom of the jar to put Laurel, cloves, allspice, pepper, a pinch of Basil, rosemary and granulated or dried garlic. Follow the oven, ready the tomatoes should be removed now every 15-20 minutes. When the Bank is complete, heat the vegetable oil, but do not boil. Pour tomatoes with hot oil to the middle, flip the jar on the table surface, to aerate the bottom, then pour oil up to the top, under the lid. Tighten lid, shake jar a couple of times so the oil gets on the cover and no condensation. Then cover with a towel and leave under it to cool until morning. Ready! Store at room temperature, but an open jar should be stored in the refrigerator. And remember, to get the tomatoes only need a dry fork or spoon, otherwise they will get moldy.
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