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sun dried tomatoes


This is one of the obvious and uncontested (for me of course) delights did not hesitate to bring with you from a recent trip.
I can not imagine the Italian market, where there would be no tomatoes. Sun-dried tomatoes. Do not try on, it's like to go to the Polish market and uświadczyć potatoes. : D Well, after all, are forever!


So I could choose and pick. I chose the Sicilian. The most beautiful. Strongly red. Very fragrant. Dried, but not dry.
And at home I took the best olive oil we have and it flooded the tomatoes. For some, it may be several days soft and perfect for eating. Best for salads. And a sandwich. And pasta. And rice. And everywhere we can. Tomato delicacy. Straight from Italy.



Dried Tomatoes Marinated Olives

sun dried tomatoes, vinegar

a little olive oil, extra virgin
favorite dried spices (such as thyme, oregano, basil, etc.).

* * I used ready-mixed spices, which also I brought from Italy (it contains the most popular dried herbs and spices, including oregano, basil, parsley, peppers hot pepper)


Prepare a hot water solution of vinegar in an amount that covered the whole sun-dried tomatoes (the proportions of vinegar to the boiled, hot water, something like 1:10).
put tomatoes in a bowl and pour the solution. Leave on for about 30 minutes to soften tomatoes. Drain. Tomatoes spread a single layer on paper towels. On top lay another layer of towels. Gently press your palms so that the paper absorbed moisture. The process of "dehumidification" can be repeated. Prepare sterilized jars
. On Pour the bottom layer of olive oil. Put the first layer of tomatoes (should be singular). Sprinkle with herbs. Again, pour olive oil. Repeat layers: tomatoes, spices, olive oil. Until the last tomatoes.
last layer should be a virgin and completely cover the tomatoes (due to the preservative properties of olive oil).
At the end you can very gently tap the jar so that the oil spread out evenly, and has met all the possible air bubbles.
Close jar lid clean. Store in a dry, dark place even for several months.

** ** I'm not a fan of keeping tomatoes in the marinade in the refrigerator, because the oil condenses at lower temperatures. I prefer tomatoes stored at room temperature, but then great care should be that the tomatoes were always covered with oil (if needed to complement the oil level.) If oil is too low, tomatoes can mold.