in Italy

Pickled dried tomatoes

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Ingredients for 1 servings:

  • Tomato(s), dried
  • Oil (olive oil)
  • Herbs

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dry tomatoes under oil

There are no specific quantities. Bring a large enough pot of water to a boil. Remove from the heat. Let the sun-dried tomatoes (preferably Sicilian) soak in the water for an hour to lose their salt. Remove from the water and dry with kitchen paper. Layer them in a tightly sealed jar. Sprinkle with herbs: rosemary, thyme, tarragon, oregano, garlic, bay leaves—to taste. These tomatoes are better than store-bought ones because you can use better ingredients (especially the olive oil) and vary the flavor by choosing your own herbs. Let them soak for about four weeks and eat with: any kind of sandwich, appetizers, red tapenade (I just added that), and in spaghetti sauces.

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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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