Sun-dried tomatoes in oil are a delicious and versatile appetizer, typical of Italian cuisine. They are simple to prepare and can be stored for several months. The tomatoes are cut in half, seeded and seasoned with chili pepper, oregano, garlic and olive oil. They are then immersed in oil and left to rest for a few days. This process intensifies the flavor of the tomatoes and makes them soft and succulent. Sun-dried tomatoes in oil are perfect as an appetizer or as a topping for salads, bruschetta and main dishes. From the region of Campania in Italy.
Clean the tomatoes, remove the stem and wash them well under running water
Then cut them in half and arrange them cut side up on a wooden board
Lightly salt the halved tomatoes and place them outside in the sun for at least 4-5 days to dry
Warning: protect them with a wide, very fine mesh gauze (like mosquito netting) otherwise insects will make a mess of them! After this time, peel the garlic clove, clean it, slice it and put it in the jar where the tomatoes will be placed
Add the piece of chili pepper and the oregano to the jar as well
Finally add the dried tomatoes
Cover the tomatoes with olive oil and seal the jars tightly
Bring a saucepan of water to the boil, wrap the jars in a cloth and let them simmer for 25 minutes to sterilize them
With this original preparation the sun-dried tomatoes become very appetizing
They are perfect for enriching sauces and salads or pasta
Knife
Cutting Board
Glass Jar
Spoon
Store the tomatoes in oil in a tightly sealed glass jar in the refrigerator. They keep for several months.
Sun-dried tomatoes in oil are a classic Italian appetizer. They can be served on their own, as a dressing for salads or as a topping for bruschetta and main dishes.
Italia, Campania
| Energy (kcal) | 25.21 |
| Carbohydrates (g) | 3.99 |
| of which Sugars (g) | 3.91 |
| Fat (g) | 0.32 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 1.12 |
| Fiber (g) | 1.34 |
| Sale (g) | 0.01 |
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