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First, preheat oven to 200 ° - 225 ° F.
After that, wash and dry the tomatoes. Line a dripping pan with a sheet of parchment paper and spread over the paper half the salt and the sugar.
Cut the tomatoes in half and put them on the baking tray, then spread the other part of salt and sugar over the tomatoes halves.
Bake for 10 to 14 hours. After 8-10 hours, check the tomatoes and take out from the oven those of them ready. Finally, place the tomatoes on a rack, covering them with a clean cloth.
Meanwhile the tomatoes are cooking, line a pot with clean cloths, then insert the preserving jars and caps and fill the pot with water to 2 inches above the jars.
After that, place the pot on the heat and let it boil up 20-25 minutes.
Lastly, take out jars and cups from the water with the help of pliers (do not touch the inside of the vessel and cap).
Let dry jars and caps upside on a clean cloth, until completely dry.
Check the vessels are perfectly dried, then insert the tomatoes into the jars, alternating peppercorns, dried oregano, and olive oil. Press the tomatoes to let out all the air and check that all the tomatoes are thoroughly submerged before closing the cap.
The Sun-dried tomatoes can be stored for short or long time using different techniques:
SHORT TIME CANNING: place the Sun-dried tomatoes jars in the fridge, and serve after at least 3 days up to 7 days.
LONG TIME CANNING: this is the most traditional way to preserve Sun-dried tomatoes in Italy: the vegetables are stored at least 1 month up to 6 months before being eaten. The long time canning requires a water-bath and a dry, dark and cool place where store the jars. But, long time preserving could be dangerous if not done properly, so I strongly suggest you read the USDA Guide to Home Canning carefully.