Dried tomatoes, spicy pickled

Ingredients for 10 servings:

• 400 g tomatoes, dried without oil (preferably bright red)
• 1 bunch of basil
• 1 bunch of parsley
• 2 tbsp capers, in brine from the jar
• 1 tbsp sweet paprika powder (heaped)
• 1 tsp, heaped chili powder, hot
• 1 tsp, heaped turmeric
• 2 cloves garlic
• 1 shot of vinegar
• 200 ml olive oil, approx.

Instructions

Working time approx. 20 minutes; Rest period approx. 7 days; Total time approx. 7 days 20 minutes

Antipasti

First, taste the tomatoes. If they are very salty (saltier than you’d want to eat them plain), soak them at room temperature for 20-30 minutes and rinse thoroughly. Place the tomatoes in a saucepan, just cover with water, and add a splash of vinegar. Bring to a boil and simmer for two minutes. Pour into a colander and drain well. Pluck the basil leaves from the stems and finely chop the parsley. Alternatively, you can use frozen herbs. Drain and roughly chop the capers. Peel the garlic cloves and slice very thinly. Place the tomatoes, herbs, capers, and garlic in a bowl and mix well with the paprika, chili, and turmeric powder (turmeric is optional; it really brightens up the color). Place the tomatoes flat in screw-top jars and gently press down. Fill with olive oil to cover the tomatoes. Let it sit for about a week and enjoy. The oil is ideal for salad dressings. Suggested uses: with oil and Parmesan cheese for spaghetti, finely chopped in scrambled eggs, with black olives in a butter mixture – and of course, eaten on its own, straight into your mouth!