Today I give you the recipe for dried tomatoes in salt: traditional Sardinian recipe of my in-laws, whose hands are also the protagonists of the VIDEO OF DRIED TOMATOES IN SALT you see on my YouTube channel. Is’ a preparation that must be carried out during the hottest summer days, better if with a sirocco wind. Gianluca's family prepares them between the end of July and the first half of August, when it almost suffocates due to the summer heat. In the same period, in Sicily, we prepare the TOMATO SAUCE and we put it in the bottle to consume it throughout the year.
It is a simple recipe he will allow you to store for a long time, for a whole year, the taste of summer tomatoes. Salt storage is among the oldest and easiest to perform. There are two basic ingredients: tomatoes and salt. The third ingredient is bay leaves, used in abundance to give scent and taste to dried tomatoes in salt.
The most used types of tomatoes are the sauce: the classic elongated San Marzano tomato or the round-shaped coppery tomato. You will need plenty of salt until every stage of processing. And a relentless sun.
How to store homemade dried tomatoes
As you can see in the video, the steps are very few: cut tomatoes, engrave them and sprinkle them with salt. Then put them on a wire rack, so that they can breathe, and expose them to the sun by turning them over on themselves every now and then for 5-7 days. Salt serves both as a preservative, both to facilitate the escape of vegetation water: this way they will dry faster. Is’ important that in the evening, when the humidity will come, tomatoes are stored inside so that no mold is formed. You can store these dried tomatoes in a terracotta jar (breathable) and in a cool and dry place even for a year.
How to deasal and use dried tomatoes in salt
Before using them, dried tomatoes in salt must be rehydrated and de-watered: put them in a bowl with cold water for at least 3-4 hours and so as to eliminate salt. You can use them in a thousand ways in the kitchen: to flavor sautéed, vegetable soups and soups, alone seasoned with extra virgin olive oil, garlic and capers, in meat sauces and as part of tasty first courses such as the pasta with cod and dried tomatoes.
3 kilos of copper tomatoes or San Marzano
fine salt, to taste
Bay leaves, to taste
Preparation of dried tomatoes in salt is very simple: look at the VIDEO RECIPE to see live how my in-laws have been preparing them for decades in Sardinia.
First you need to choose whole tomatoes, without defects. Wash them well and cut them in half. Then engrave them with a pointed knife. In this way the salt will penetrate inside the tomatoes faster and the drying will be faster.
Put the tomatoes on a wire rack and sprinkle them with plenty of salt until. Salt is a preservative, but it also facilitates the expulsion of vegetation water from tomatoes, making them dry in the sun faster.
Leave tomatoes every day in the sun (you can cover them with a mosquito net to prevent insects from being found in them) for 7-9 hours, obviously during the hottest hours. At sunset, you have to move the tomatoes inside every day, otherwise the humidity may slow down or spoil the drying. Every day you also have to turn the tomatoes on yourself, to promote homogeneous drying.
When tomatoes will be dehydrated, add a little more salt and close them in sandwiches, as you can see in the video, pressing down firmly. At this point you just have to arrange the tomatoes in a terracotta jar, alternating them with layers of bay leaves. Cover and store tomatoes in a cool, dry place. Bon appétit!
HOW TO DESCALE AND USE DRIED TOMATOES: Before using them, dried tomatoes in salt must be rehydrated and de-watered: put them in a bowl with cold water for at least 3-4 hours and so as to eliminate salt. You can use them in a thousand ways in the kitchen: to flavor sautéed, vegetable soups and soups, alone seasoned with extra virgin olive oil, garlic and capers, in meat sauces and as part of tasty first courses.