|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 108g||139%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pomodori secchi sott'olio, the Italian phrase for "sun-dried tomatoes in olive oil," is an easy and classic recipe for reconstituting sun-dried tomatoes for easy use. In the southern Italian regions of Puglia and Calabria, these tomatoes hydrated in oil are usually used in antipasti, or as a snack on crusty bread. Added to panini, salads, bruschetta, pasta dishes, pizza, crostini, or the tasty friselle—a hard bread that resembles a bagel half—these versatile tomatoes are great to have at hand and can brighten various dishes on your weekly menu.
Use these tomatoes to substitute for fresh tomatoes in sandwiches and avoid your bread becoming soggy and wet; mix them with cream cheese for a quick and tasty dip; or make a pesto sauce to have ready in your fridge for those busy nights when you're short on time to make dinner. Top grilled chicken with tomatoes, or make a sun-dried tomato sauce to cover white fish fillets.
Because the recipe has very few ingredients, be sure you have good quality sun-dried tomatoes—organic is preferable—and a good quality extra virgin olive oil as the oil injects the tomatoes with flavor, and the better the quality the better taste they'll have. Although the classic recipe doesn't use anything but tomatoes and olive oil, some modern takes add herbs, garlic, capers, or olives. You can use your favorite optional ingredients or skip them altogether, the result will be fantastic regardless.
This isn't a canning recipe, but you'll need a big glass jar with a tightly sealing lid of about 20 ounces in capacity.
40 halves sun-dried tomatoes
2 to 3 cups white wine vinegar
2 to 3 cups water
3 to 4 cups extra-virgin olive oil
1 tablespoon olives (pitted, oil-cured), optional
1 tablespoon capers (salt-cured, rinsed, dried), optional
1 teaspoon dried oregano (or basil, mint, or marjoram), optional
1 pinch red chili pepper, optional
Gather the ingredients.
Add 2 cups of water and 2 cups of white wine vinegar to a large pot.
Add the sun-dried tomatoes to the pot. Be sure they're totally submerged in the liquid. If not, add the remaining cup of water and the remaining cup of white wine vinegar.
Bring the liquid to a quick simmer and let cook for about 10 minutes.
Remove the pot from the heat and let sit, covered, for another 3 to 5 minutes so the tomatoes can soften a bit more.
Drain the tomatoes well.
Spread the drained tomatoes on a baking sheet lined with several layers of paper towels, and pat them completely dry with additional paper towels. While they need to be rehydrated in order to have the right consistency, removing as much excess water as possible avoids premature spoilage.
Transfer the tomatoes to the glass jar and, if using any of the optional ingredients, make layers of tomatoes and seasonings.
Once done with the layering, press the tomatoes down a bit and fill the jar with enough olive oil to have them completely submerged. Store in the refrigerator until ready to use.
Safe Sun-Dried Tomato Storage
Because these tomatoes aren't canned, there are a few safety considerations you need to be aware of:
- Adding dried herbs or already preserved items like capers or olives is very safe, but adding fresh herbs or cloves of garlic increases the risk of botulism, a condition induced by food contaminated by bacteria. Tomatoes are acidic, which makes them far less likely to be dangerous when stored in oil, and the vinegar used to rehydrate them in this recipe acidifies them even more. For additional safety, you can add 1 tablespoon of lemon juice to the olive oil when storing them.
- If you choose to add fresh herbs or garlic, consume the tomatoes within 2 days.
- Take out of the jar the number of tomatoes that you need and place the jar immediately back in the refrigerator; the tomatoes will keep fine for several months.
- Do not store them at room temperature, unless you have gone through the process of sterilizing your jar and canning the tomatoes. Once the seal is opened you must refrigerate the product.