- Dried tomatoes 300 grams
- White wine vinegar 2 tablespoons
- Parsley 1 sprig
- Capers 1 handful
- Anchovies 5-6
- Extra virgin olive oil as much as is needed
Dried tomatoes in oil are a typical preserve of the culinary tradition of southern Italy; a preserve rich in taste and with an intense and unmistakable flavor, which is prepared in summer and tasted all the year. The preparation of dried tomatoes in oil involves drying large and fleshy tomatoes, such as San Marzano ones, in the sun; however, they can also be dried in the oven, reducing preparation times. In our recipe we used already dried tomatoes, to speed up the preparation. We then flavored the dried tomatoes with anchovies, parsley and chopped capers, but you can also flavor them only with garlic and chilli pepper or with the flavors you prefer. You can then consume the dried tomatoes in oil as an appetizer, accompanied by homemade bread, or to enrich a first course or other dishes.
How to prepare dried tomatoes in oil
Fill a pot with plenty of water, add the vinegar and boil. Then add the dried tomatoes and let them blanch for 4-5 minutes. After the necessary time, drain them in a colander and dry them very well with a clean tea towel. Chop the anchovies, the parsley and the desalted capers well, put the tomatoes in a bowl, add the aromas and mix, to flavor them. Transfer the tomatoes to sterilized airtight jars. Push them well, cover the jar entirely with oil and close again. Store them for a week in a cool and dry place, before consuming them, so as to allow them to flavor well. Your dried tomatoes are ready to be enjoyed.
How to preserve dried tomatoes in oil
Once opened, keep the dried tomatoes in oil in the refrigerator for 3-4 days; cover them from time to time with extra virgin olive oil, so that they are always well covered by oil.