Dried tomatoes in oil are a typical preserve of the culinary tradition of southern Italy; a preserve rich in taste and with an intense and unmistakable flavor, which is prepared in summer and tasted all the year. The preparation of dried tomatoes in oil involves drying large and fleshy tomatoes, such as San Marzano ones, in the sun; however, they can also be dried in the oven, reducing preparation times. In our recipe we used already dried tomatoes, to speed up the preparation. We then flavored the dried tomatoes with anchovies, parsley and chopped capers, but you can also flavor them only with garlic and chilli pepper or with the flavors you prefer. You can then consume the dried tomatoes in oil as an appetizer, accompanied by homemade bread, or to enrich a first course or other dishes.
How to prepare dried tomatoes in oil
Fill a pot with plenty of water, add the vinegar and boil.
continued on next page
ADVERTISEMENT
