Sundried tomatoes in olive oil
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
Method
- 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.