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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!
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Resting Time 4 hours
Total Time 2 hours 15 minutes
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. In the meantime sterilize some jars.
  3. Slice the garlic and chop the chillies.
  4. 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.
  5. Screw on the lid tightly. Allow about a week for the flavours to submerge before opening a jar.
  6. Store in the refrigerator.