Name: Sundried tomatoes in olive oil
Prep time: 5 min
Cook time: 130 min
Total time: 5 min
Ingredients: 500g sundried tomatoes; 1 cup (200-250 ml) white wine vinegar; 2-3 garlic cloves; 1.5 tsp salt; 1 chilli; Dried oregano; olive oil

Sundried tomatoes in olive oil

26 Jul 2015

by Mamma Nella

Prep Time

5 minutes

Cook Time

130 minutes

Total Time

5 minutes

Background

Sundried tomatoes in olive oil is a typical southern Italian delicacy. This recipe has been passed down from generation to generation - my mum, my grandma made it like this. In the good old days we used to dry the tomatoes in the sun, but nowadays we buy them ready-dried at the local market. Sundried tomatoes can be used in so many dishes - in appetizers, salads, pasta dishes, you name it! In our family we tend to add them to ham and cheese toasties to give them more flavour! Enjoy!

Ingredients

500g sundried tomatoes
1 cup (200-250 ml) white wine vinegar
2-3 garlic cloves
1.5 tsp salt
1 chilli
Dried oregano
olive oil

Instructions

Pour 2 liters of water and the vinegar in a saucepan. Add the salt and bring to the boil then throw the sundried tomatoes in, wait for the water to boil again. After 3 minutes drain the tomatoes, leave them there to drain properly and dry a bit for about 2 hours.
In the meantime sterilize some jars.
Slice the garlic and chop the chillies.
Layer the sundried tomatoes in the jars - on every second layer put a few slices of garlic and chilli. Halfway through and on the top layer add a couple of pinches of oregano. Then pour over the oil, making sure that the sundried tomatoes are completely covered otherwise they will mould.
Screw on the lid tightly. Allow about a week for the flavours to submerge before opening a jar.
Store in the refrigerator.