“Pomodori secchi sott’olio”. A classic recipe from Italy. This is a very easy recipe for reconstituting store bought sun-dried tomatoes. The flavor is excellent and requires very few ingredients. Good organic sun-dried tomatoes and a quality olive oil is preferable. If you decide to add some herbs to your tomatoes, use only dried ones. Fresh will spoil.
Sun-dried tomato olive oil can be used in salads and many other dishes.
Yield: about 16 oz (450 g)
Time: 20 minutes
Ingredients:
- About 6 to 8 oz (170 to 225 g) store bought sun-dried tomatoes
- 3 cups (710 ml) of water
- 3 cups (710 ml) of white vinegar
- 1 tsp dried oregano or any dried herb of your liking
- enough olive oil to cover the rehydrated sun-dried tomatoes in the jar
- 16 oz (500 ml) glass jar with a lid
Preparation:
Add 3 cups of water and 3 cups of vinegar to a large saucepan. Add the sun-dried tomato halves. Make sure they are completely covered with liquid. If not, add more water and vinegar in equal ratio. Bring all to a quick boil. Reduce to a simmer and cook tomatoes for about 10 minutes. Remove saucepan from heat and let it sit for about 10 minutes or until tomatoes are soft.
Drain tomatoes well. Spread tomatoes on a baking sheet lined with paper towels and dry them well on all sides. It is important to remove as much water as possible to avoid spoilage. Transfer tomatoes and herbs to a jar with a lid packing them tightly. Fill the jar with olive to cover the tomatoes. Store in the refrigerator until ready to use.
