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. The low water activity also inhibits the growth of spoilage microorganisms, making the product shelf-stable.
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For long-term preservation, freezing is an excellent option; simply portion the tomatoes and oil into an airtight container or freezer bag, where they can remain viable for many months without significant loss of quality. 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.
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. The prepared tomatoes are then laid out on special drying trays, ensuring ample space for air circulation to prevent any fermentation or molding during the weeks-long drying period.
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This step is crucial for several reasons. By exposing tomatoes to consistent, warm air, the water inside the fruit evaporates.
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