Italian cuisine · Salads & Mezze

Sun-Dried Tomatoes in Oil

Sun-dried tomatoes softened in vinegar and preserved in a jar with garlic, oregano and olive oil.

Ingredients · for 6 servings

• 200 g sun-dried tomatoes
• 300 ml white wine vinegar
• 300 ml water
• 4 garlic cloves
• 1 tbsp oregano
• 300 ml olive oil
• 1 tsp chili flakes
• 1 tsp salt

Instructions

1. Bring the vinegar and water with the salt to a boil in a pot and let the sun-dried tomatoes soak in it for 3-4 min., until they feel pliable.
2. Lift the tomatoes out with a slotted spoon, spread them on a clean cloth and let them air-dry for at least 2 hours - residual moisture clouds the oil.
3. Rinse two screw-top jars with boiling water and let them dry completely so nothing spoils.
4. Cut the garlic into thin slices and mix with oregano and chili flakes.
5. Layer the tomatoes and spice mixture loosely and alternately into the jars and top up with olive oil until everything is covered by a good 1 cm; poke out air bubbles with the handle of a spoon.
6. Seal the jars and let them steep in a cool, dark place for at least a week, then serve with bread, cheese or antipasti.