Cherry tomatoes in oil: the recipe for not making mistakes

Preparation and storage tips 

In itself, preparing sun-dried tomatoes in oil is not difficult. However, it is necessary to follow some small precautions for proper preparation and storage.

• Before preparing the preserve make sure that the sun-dried tomatoes do not have small areas with mold. Otherwise it will be necessary to discard the contaminated tomatoes to avoid spoiling the preserve.
• If you prefer, you can flavor dried tomatoes in oil by adding mint or basil to the jars to increase the freshness of your recipes.
• Before sealing the jars, gently tap the jars from the bottom on the work surface to release any air bubbles.
• If you have the time and space, you can let them dry in the sun as the traditional recipe calls for (they will take about 7-10 days), turning them occasionally and covering them with a cloth to keep them safe from dust and insects.
• For proper storage, in addition to sterilizing and sanitizing the jars, we recommend keeping the Ministry of Health Guidelines as a reference so as not to resort to health hazards.

Dried tomatoes in oil: why good extra virgin olive oil is important!

Extra virgin olive oil plays an essential role in preserving dried cherry tomatoes in oil:

• Extra virgin olive oil is known to be lighter and easier to digest than other types of fats.
• Extra virgin olive oil is a very healthy choice, by virtue of antioxidants that fight cellular aging and monounsaturated fats beneficial to cardiovascular health.

For the preparation of sun-dried cherry tomatoes in oil, we chose to use Farchioni Classic Extra Virgin Olive Oil, which has a balanced and slightly fruity taste. Its versatility makes it an excellent choice for enhancing the flavor of sun-dried tomatoes without overpowering it.