PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

• San Marzano tomatoes
• White vinegar
• Italian parsley
• Garlic (very little)
• Dried oregano
• Stefano’s extra virgin olive oil
• Coarse Salt

PREPARATION:

1. Preheat the oven at 250°F
2. Cover your 2 oven racks with foil or parchment paper
3. Wash the tomatoes and remove the stalk with a tomato huller
4. Halve tomatoes and scoop out the seeds
5. Put the tomatoes face cut up on the racks leaving 1 “free all around
6. Sprinkle lightly with coarse salt over the halves and put in the oven.
7. After 2h00 of “cooking”, mop with a paper towel inside the tomatoes to remove the vegetation water.
8. Set the temperature of your oven as low as possible and let dry 9-12 hours

* Convection oven: close the oven door

* Conventional oven: put a metal spoon so that the door is opened by ½ “

9. Then remove the tomatoes from the rim and continue the “cooking” until they are dried (rotate)

10. After having dried them, put them in a large bowl and immerse in vinegar

11. Let rest for 30 minutes

12. Strain well

13. Place the tomatoes under a press with a torchietto for 6-7 hours

14. Pat dry with a cotton dish towel

15. In a large bowl, season the dried tomatoes by adding parsley, garlic, dry oregano, and oil.

16. Lay the tomatoes in a jar using a fork to help smooth them down

17. Fill until you have reached the jar’s neck

18. Add olive oil and let stand for 10-12 hours without a lid

19. Add more olive oil if needed