RECIPE: How to Preserve Sun-dried Tomatoes

Sun-dried tomatoes preserved in virgin olive oil are my favorite snack. The flavor is amazing, full and strong, that's why I only take one tomato and finely slice it to pieces and then I just sprinkle it on top of my salad, which is almost always rocket (rucola) with buffalo mozzarella. Combined with spicy Italian olives and we have a combination to die for.

Here's how to do it, you'll need:
a clove of garlic
virgin olive oil
herbal salt
100 g of sun-dried tomatoes (check with your local Italian deli)
an empty jam jar

  1. Divide the sun-dried tomatoes into three little piles. Place one pile in your jar.
  2. Peel the garlic and place the little cloves all over the first little pile of tomatoes. Use as much garlic as you like, if you're not a garlic lover, that's okay, skip this part.
  3. Sprinkle with herbal salt.

4. Add olive oil so the tomatoes are almost entirely covered.

5. Press down with a fork hard, so that the air comes out. Repeat all the previous steps til you have used all the sun-dried tomatoes. Be careful not to spill olive oil when pressing down with a fork.

1 comment :

Thank you for your comment. I love them:)