As a child, I used to look forward to July to go on vacation to my uncle and aunt’s house in Jaén. Among other things, because my aunt used to make sun-dried tomatoes in olive oil that were truly delicious.
Now that a few decades have passed, I want to share this recipe with you, with some changes that I believe enhance the dish.
INGREDIENTS:
- 2 kg of medium-sized ripe tomatoes
- Salt
- Black pepper
- Oregano
- Garlic
- Sugar
- Extra virgin olive oil
Cut the tomatoes in half and place them cut side up on an oven-safe tray. Add salt, black pepper, oregano, garlic, and a little sugar to taste. Then drizzle with extra virgin olive oil.
It is very important that the olive oil is extra virgin, as it is healthier and far superior in quality and flavor compared to regular virgin olive oil.
In this case, I chose the organic extra virgin olive oil Finca La Torre Hojiblanca selection, which I think pairs fantastically with the tomatoes (it will be the same oil we use to preserve them later). Place the tray in the oven at 90ºC for 3 hours.
After 3 hours, remove the tray from the oven. Let the tomatoes cool to room temperature so they become firmer.
Place the tomatoes in a glass jar. Fill the jar with extra virgin olive oil until the tomatoes are completely covered. The oil will prevent oxygen from entering the jar, acting as a natural preservative, keeping the tomatoes in perfect condition for several weeks. And if you place the jar in a water bath… they can last for months.
Over time, the tomatoes soaked in extra virgin olive oil will enhance their flavor and acquire a special texture that you will surely love.
You can enjoy this dish cold, hot, or at room temperature. Personally, I prefer it at room temperature.
I hope you enjoy it as much as I do.
