Sun-Dried Tomatoes in Oil
A traditional Italian preserve made with dried tomatoes flavored with garlic and herbs, then stored in olive oil. Perfect for antipasti, salads, pasta, or bruschetta.
Ingredients
- 300 g dried tomatoes (10.5 oz)
- 500 ml water (2 cups)
- 100 ml white wine vinegar (1/3 cup + 1 tbsp)
- 2 garlic cloves
- 1 tsp dried oregano
- 1 chili optional
- 200 ml extra virgin olive oil (3/4 cup + 1 tbsp)
- Salt to taste
How to Make It
- Rinse dried tomatoes under cold water
- Bring water and vinegar to a boil
- Add dried tomatoes
- Cook for about 3 to 5 minutes
- Drain and squeeze gently
- Spread on cloth to dry completely
- Slice garlic
- Place tomatoes in a bowl
- Add garlic, oregano, and chili
- Mix gently
- Transfer to sterilized jars
- Cover completely with olive oil
- Seal jars and rest 24 hours before using
Tips
- Dry tomatoes well to prevent spoilage
- Ensure tomatoes are fully covered in oil
- Use clean sterilized jars
- Add herbs like thyme if desired
Storage
- Keeps up to 3 months refrigerated
- Best after 24 hours of resting
- Not suitable for freezing