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How to make the pomodori essicati (Sun-dried
tomatoes): clean the tomatoes with a wet towel, cut them in half length-wise, remove the seeds, put them over
a grate with the open side up, and sprinkle liberally with salt (if they are not salted enough, they will become moldy).
Leave them in the sun for 4-5 days, turning occasionally, and taking them indoors at night. At the end
of each day, drain the water they will have oozed. On the last day, wash the basil leaves and let them
dry over a cloth in the shade.
Put the tomatoes halves back together, placing a basil leaf in the middle
of the cut, and press well. Then place them in layers in a clean, dry jar. Press well, add some peperoncino
and a clove garlic if you wish, cover the pomodori essicati (Sun-dried
tomatoes) completely with oil, close the jar with an airtight cover
and store it.
They will be ready for consumption in 2 weeks.
Tomatoes prepared like this can be served as part of an antipasto or as side dish for boiled and broiled
meats. If you cannot dry the tomatoes outside because of the weather, you can dry
the pomodori essicati (Sun-dried tomatoes) in a warm oven
(pre-heated and then turned off).
Recipe courtesy of The Italian Trade Commission.
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