5. Sundried Tomatoes, the Sicilian recipeJonathan
Sundried tomatoes in oil are an agri-food product typical of many regions of Southern Italy, including Sicily. This side dish is typically obtained by drying in the sun of cherry tomatoes with a little watery consistency, such as the San Marzano variety, but other varieties such as Piccadilly can also be used. In this article, we will find out how to make the typical Sicilian recipe, just like grandma would do.
The Sundried tomatoes are inextricably linked to the memory of all of us since childhood. Always present at large tables with friends and relatives, this simple and tasty side dish is an icon of the culinary tradition of the south, suitable to accompany our cutting boards with cold cuts, cheeses and olives, or to season our sandwiches. In Sicily, it is almost constant to see in front of the doors of the houses of the tomatoes placed in special wooden boxes exposed to the sun to dry.
But now let’s see the processes and what we need to make this delicacy.
- Ripe Piccadilly Cherry Tomatoes (Choice of quantity)
- Salt (at your taste)
- Dried oregano (at your taste)
- Garlic (at your taste)
- Chilli pepper (at your taste)
- Extravirgin olive oil
How to make dried tomatoes:
According to traditional preparation, tomatoes are harvested when they are very ripe, then washed under cold running water, dried and cut in two in the direction of their height. Then we place them on a mesh grill, or a mosquito net, suspended on a wooden frame, and then they are salted abundantly. We recommend covering them with a veil or fabric that prevents dust or flies from landing on the tomatoes. At this point, we can expose them to direct sun during the hot hours of the day, preferably in a rather ventilated place!
However, to facilitate the process and prevent moisture from ruining the tomatoes, they are collected indoors at night and then taken out again the next day. The process must be repeated for about 5 days. At the end of the natural drying process, the tomatoes will be completely dehydrated. The drying process usually takes 5-6 days, it is necessary to check them frequently as the tomatoes must not lose their meaty texture. After that, once dry and dried, the completely dehydrated tomatoes are placed in special jars and then dressed in extra virgin olive oil, a few cloves of garlic, red chilli, oregano, basil, capers and mint.
Close the jar and your sundried tomatoes in oil are ready!
If you don’t have the opportunity to prepare them yourself, we recommend that you take a look at our ready-made dried tomato. Click here.
Leave a Reply