Dried Tomatoes Packed in Oil

Dried tomatoes packed in oil

Ingredients:

300 gr-10 ½ oz – Dried Tomatoes
Extra Virgin Olive Oil
2 or 3 cloves of Garlic
300 ml-1 ¼ cups – Water
300 ml-1 ¼ cups – White Vinegar
2 Quattro Stagioni Amphora jars 0.5 lt – 17 oz

 

Procedure:

How to conserve dried tomatoes packed in oil

Once you have purchased the tomatoes, heat the water and vinegar together in a large pot and, when it has come to a boil, immerge the tomatoes in the pot for 3-4 minutes, then remove with a slotted spoon onto a clean dishcloth and allow to dry for about 2 hours. Pat with a paper towel if necessary. They should be very dry. Peel the garlic eliminating inedible parts, wash and dry well.

Transfer the dried tomatoes into the Quattro Stagioni jars that you have previously boiled in order to sanitize them, placing garlic between the layers. Fill generously with extra virgin olive oil, creating a protective layer of oil over the ingredients up to 1 cm – ½ in from the rim of the jar. Try to eliminate any air bubbles by pressing the contents down with a spoon. Clean the edges of the jars and tighten the Quattro Stagioni lids without using excess force (closing too tightly does not allow air to escape and therefore a vacuum does not occur). After a couple of hours, verify whether or not you need to top the oil off.

Proceed then with boiling water pasteurization. Place them in a heavy bottomed pan with the lids facing upward. To prevent the jars from bumping each other and breaking during boiling, put a clean dishcloth between the jars. Cover completely with warm water and bring to a boil. Once a boil is reached, boil for another 30 minutes.

The Quattro Stagioni jars must always be covered with water. Once the jars have cooled, check that the center of the lid has depressed (sign of correct pasteurization). Store in cool place for at least one month before enjoying your Dried Tomatoes packed in Oil.

Source: Bormioli Rocco

 

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