Dry tomatoes
If there is one thing that reminds me of my childhood, it is the tomatoes put to dry during the hot summer days! I remember these big wooden tables with the tomatoes cut in half ... The patient takes care of turning them every 6 hours so that it can dry on both sides ... The preparation, finally, of the preserves in oil ... How many? nice memories...
Dried tomatoes in oil are a real culinary specialty used for the preparation of many recipes and delicious dishes, simple and fast, as well as appetizing appetizers.
For the preparation can not miss the tomatoes preferably in the San Marzano variety (or the famous Paghino tomatoes), the coarse salt, wine vinegar, extra virgin olive oil, capers, garlic, oregano and chilli.
After washing and drying the tomatoes, cut them into two parts and place them on a wooden board. Dip them with coarse salt to remove the water and cover everything with a veil to protect them from insects. Place them in the sun and move them accordingly until sunset, when you put the table indoors.
Continue until you have completely dried tomatoes. Then, dip them in vinegar and dry them with a linen cloth or cloth. They will have to be dry and soft at the same time. Then place the tomatoes in the appropriate glass jars and sprinkle with extra-virgin olive oil. Then add all the other ingredients mentioned above. If you want, add also basil, cheese or anchovies. After a day, let the tomatoes settle by letting the air out and you're done.