The Fir / Julia Estrada
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Cookist Wow | 2023-08-07 13:53:44 |  11,494 Views |
Sun-dried tomatoes in olive oil: how to make a summer classic at home
Pomodori secchi sott'olio the Italian expression for "sun-dried tomatoes in olive oil" is a classic recipe for reconstituting sun-dried tomatoes for easy use. In the southern Italian regions of Puglia and Calabria these oil-hydrated tomatoes are most often 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 half a bagel these versatile tomatoes are great to have on hand and can brighten up many dishes in your weekly menu.
Use these tomatoes as a substitute for fresh tomatoes in sandwiches to keep your bread from getting soggy; mix them with cream cheese for a quick and tasty dip; or make a pesto sauce to have on hand in your fridge for those busy nights when you don’t have much time to cook. Top grilled chicken with tomatoes or make a sun-dried tomato sauce to coat white fish fillets.
Since this recipe has few ingredients make sure you have good quality sun-dried tomatoes (organic is better) and a good quality extra virgin olive oil as the oil flavors the tomatoes so the better the quality the better the flavor. While the classic recipe calls for nothing more than tomatoes and olive oil some modern versions add herbs garlic capers or olives. You can use your favorite optional ingredients or leave them out altogether; either way the result will be fantastic. This is not a canning recipe but you will need a clean 16- to 20-ounce glass jar with a lid.
