Once submerged in oil, which is a non-polar solvent, the fat-soluble flavor compounds are further extracted and integrated, creating a harmonious and complex taste profile that is both bright and deeply savory. Depending on the desired final product, they may be treated with a light sprinkle of salt, which helps to draw out moisture and act as a natural preservative.
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Once opened, the container must be kept in the refrigerator and covered with a layer of fresh oil to prevent the tomatoes from drying out. Unopened jars can be stored in a cool, dark place like a pantry for an extended period.
They are also excellent in tapenades, on pizzas, or simply as a sophisticated side served with crusty bread and cheese. This process reduces the mass significantly but leaves the sugars, acids, and glutamates intact, effectively amplifying their natural taste.
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Primarily, the oil acts as a protective barrier, excluding oxygen and preventing the dried tomatoes from becoming rancid. The process begins with washing and scoring the tomatoes to ensure even drying.
More About Oil packed sun dried tomatoes
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