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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 108g||139%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pomodori secchi sott’olio, the Italian phrase 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 tomatoes hydrated in oil are typically 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 a bagel half—these versatile tomatoes are great to have at hand and can brighten many dishes in your weekly menu.
Use these tomatoes to substitute for fresh tomatoes in sandwiches to avoid your bread becoming soggy; mix them with cream cheese for a quick and tasty dip; or make a pesto sauce to have ready in your fridge for those busy nights when you’re short on time to make dinner. Top grilled chicken with tomatoes, or make a sun-dried tomato sauce to cover white fish fillets.
Because the recipe has very few ingredients, be sure you have good-quality sun-dried tomatoes—organic is preferable—and a good-quality extra-virgin olive oil as the oil infuses the tomatoes with flavor, so the better the quality, the better taste they’ll have. Although the classic recipe doesn’t use anything but tomatoes and olive oil, some modern takes add herbs, garlic, capers, or olives. You can use your favorite optional ingredients or skip them altogether; the result will be fantastic regardless. This isn’t a canning recipe, but you’ll need a big glass jar with a tightly sealing lid of about 20 ounces in capacity.
3 cups water, divided
2 to 3 cups white wine vinegar, divided
40 halves sun-dried tomatoes
1 tablespoon olives, pitted and oil-cured, optional
1 tablespoon salt-cured capers, rinsed and dried, optional
1 teaspoon dried oregano, or basil, mint, or marjoram, optional
1 pinch red chile pepper, optional
3 to 4 cups extra-virgin olive oil
Gather the ingredients.
Add 2 cups of the water and 2 cups of the white wine vinegar to a large pot.
Add the sun-dried tomatoes to the pot. Be sure they’re totally submerged in the liquid. If not, add the remaining cup of water and the remaining cup of white wine vinegar.
Bring the liquid to a quick simmer and let cook for about 10 minutes.
Remove the pot from the heat and let sit, covered, for another 3 to 5 minutes so the tomatoes can soften a bit more.
Drain the tomatoes well.
Spread the drained tomatoes on a baking sheet lined with several layers of paper towels, and pat them completely dry with additional paper towels. While they need to be rehydrated to have the right consistency, removing as much excess water as possible avoids premature spoilage.
Transfer the tomatoes to the glass jar and, if using any of the optional ingredients, make layers of tomatoes and seasonings.
Once done with the layering, press the tomatoes down a bit and fill the jar with enough olive oil to have them completely submerged. Store in the refrigerator until ready to use. Keep refrigerated at all times.
Safe Sun-Dried Tomato Storage
Because these tomatoes aren’t canned, there are a few safety considerations you need to be aware of:
- Adding dried herbs or already preserved items like capers or olives is very safe, but adding fresh herbs or cloves of garlic increases the risk of botulism, a condition induced by food contaminated by bacteria. Tomatoes are acidic, which makes them far less likely to be dangerous when stored in oil, and the vinegar used to rehydrate them in this recipe acidifies them even more. For additional safety, you can add 1 tablespoon of lemon juice to the olive oil when storing them.
- If you choose to add fresh herbs or garlic, consume the tomatoes within two days.
- Take out of the jar the number of tomatoes that you need and place the jar immediately back in the refrigerator; the tomatoes will keep fine for several months.
- Do not store them at room temperature unless you have gone through the process of sterilizing the jar and canning the tomatoes. Once the seal is opened, you must refrigerate the product.
Video about Recipes Using Sun Dried Tomatoes Packed In Oil
NEVER use DRY Sun-Dried Tomatoes, ALWAYS Oil Packed
Once you know, the reason is obvious why you should NEVER use DRY sun-dried tomatoes, and ALWAYS use oil packed ones.
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Here are some other Sun-Dried Tomatoes that I recommend:
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