Sun-dried tomatoes in olive 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 halved, 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, making them soft and succulent. Sun-dried tomatoes in olive oil are perfect as an appetizer or as a condiment for salads, bruschetta, and main dishes. From the region of Campania in Italy.
Clean the tomatoes by removing the stem and washing them well under running water
Then cut them in half and place them cut side up on a wooden board
Lightly salt the tomato halves and place them outside in the sun for at least 4-5 days to dry
Attention: protect them with a wide and very fine mesh gauze (like a mosquito net) otherwise insects will ruin them! After this period, peel the garlic clove, clean it, slice it, and place it in the jar where the tomatoes will be stored
Also add the piece of chili pepper and oregano to the jar
Finally, add the sun-dried tomatoes
Cover the tomatoes with olive oil and seal the jars tightly
Bring a saucepan of water to a boil, wrap the jars in a cloth, and simmer them for 25 minutes to sterilize them
With this original preparation, the sun-dried tomatoes become very tasty
They are perfect for enriching sauces, salads, or pasta
Knife
Cutting Board
Glass Jar
Spoon
Store the sun-dried tomatoes in olive oil in a tightly sealed glass jar in the refrigerator. They keep for several months.
Sun-dried tomatoes in olive oil are a classic Italian appetizer. They can be served on their own, as a salad dressing, or as a garnish for bruschetta and main dishes.
Italia, Campania
| Energy (kcal) | 30.13 |
| Carbohydrates (g) | 4.48 |
| of which Sugars (g) | 4.1 |
| Fat (g) | 0.44 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 1.31 |
| Fiber (g) | 1.89 |
| Sale (g) | 0.01 |
