John Myers
Antipasti: Pickled Sun-dried Tomatoes
The perfect antipasti: pickled sun-dried tomatoes recipe with a picture and simple step-by-step instructions.
Aside from that:
- Sea salt from the mill
- 1 branch Rosemary fresh
- 3 Branches Fresh thyme
- 3 Garlic cloves, smoked, alternatively “normal garlic”
- Bowl of 1/2 organic lemon
- 1 tsp Colorful peppercorns
- 1 tbsp Chilli threads
- 250 ml Olive oil, amount varies depending on the size of the jar
- 0,5 tsp Coarse sea salt
- Parchment paper
- 1 Twist-Off glass
- I was at a fair and bought Sardinian tomatoes there. As far as I know, an old tomato variety, I was immediately won over by the sweet and aromatic taste. Not exactly cheap, so I wanted to make something out of it that we would have something of longer. Hence the idea of drying the tomatoes and then pickling them.
- Preheat the oven to 120 degrees (top and bottom heat). Wash and quarter the tomatoes for preparation. Remove the stem end and peel the kernels out completely, place the tomatoes on a tea towel and let them drain.
- Place the tomatoes with the cut surface up on a baking sheet lined with baking paper. Season lightly with sea salt from the mill. Leave to dry in the oven on the middle rack for approx. 2 1/2 hours, then turn once after half the time.
- Always do a cooking test in between, the preparation time can vary greatly depending on the type of tomato (between 1 1/2 and 4 hours, the cherry tomatoes were dry after two hours). The tomato skin should contract as it dries, when the tomatoes are done, no more juice should come out when pressed, and the tomatoes must still be pliable at the same time.
- Let the tomatoes cool down a little. Wash and drain the herbs. Peel the garlic and cut into slices. Wash the lemon with hot water, dry it, and peel the peel thinly and cut into fine strips. Layer everything together with the chilli threads and tomatoes alternately in a clean, boiled glass with a screw cap.
- Add the olive oil, it is important that everything is completely covered at the end to avoid mold. Finally sprinkle the sea salt over it. Let everything steep for about 10-12 days. Then use it according to your own taste, have fun trying it out :-). Pickled in this way, the tomatoes should keep for 2-3 months.
- TIP: If you want to save yourself the hassle of drying the tomatoes, you can of course also use dried tomatoes, everything else as described in the recipe.
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