Sun-dried tomatoes in oil are a delicious and versatile appetizer, typical of Italian cuisine. They are easy to prepare and can be stored for several months. The tomatoes are cut in half, deseeded, and flavored 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 juicy. Sun-dried tomatoes in oil are perfect as an appetizer or as a dressing for salads, bruschetta, and main dishes. From the region of Campania in Italy.
Clean the tomatoes, remove the stem, and wash them thoroughly 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
Caution: protect them with a wide and tightly woven cloth (like a mosquito net), otherwise insects will wreak havoc! After this period, peel the garlic clove, clean it, slice it, and place it in the jar where the tomatoes will be stored
Add a piece of chili pepper and oregano to the jar as well
Finally, add the dried tomatoes
Cover the tomatoes with olive oil and seal the jars hermetically
Bring a pot 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 appetizing
They are perfect for enriching sauces and salads or pasta.
Coltello
Tagliere
Barattolo di vetro
Cucchiaio
Store the sun-dried tomatoes in a sealed glass jar in the refrigerator. They last for several months.
Sun-dried tomatoes in oil are a classic Italian appetizer. They can be served alone, as a dressing for salads, or as a garnish for bruschetta and main dishes.
Italy, 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 |
