in Italy

Dried, pickled tomatoes

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Ingredients for 1 servings:

  • 250 ml white wine
  • 125 ml vinegar (white wine vinegar)
  • 500 g tomatoes, dried
  • basil
  • sage
  • Oregano or rosemary
  • 375 ml olive oil
  • 2 liters of water

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

Boil 2 liters of water with white wine and wine vinegar. Add tomatoes and remove from heat. Let stand for 5 minutes (or a little longer). Drain tomatoes in a sieve for 4–5 hours, then place in jars with herbs (as desired) and cover with olive oil. Keeps for at least 4 weeks in a cool, dark place.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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