How To make Pomodori Sott'Olio (Marinated Sun Dried Tomato Topping)

Sundried Tomatoes - How to preserve and prepare

The sundried tomatoes you typically buy are packed in some sort of vegetable oil - however, if you can find the sundried tomatoes, not in oil, but rather just vacuum packed in a container or a bag, now you can easily jar your own, in EVOO - let me show you how :)


Sundried Tomatoes - Preserving and preparing

Ingredients
• Sundried tomatoes (not in oil, but rather, vacuum packed in a bag or container)
• Extra virgin olive oil (EVOO)
• Oregano
Equipment needed
• Large bowl for mixing
• Jars with lids (or any container with a lid)


Directions and Process
• Remove sundried tomatoes from their package, separate them, and put them in a large bowl
• Pour EVOO over the sundried tomatoes and toss together (the sundried tomatoes need to each be generously coated with EVOO)
• Add oregano to the sundried tomatoes – enough so each piece of sun-dried tomato has some oregano on them – toss well.
• Put a TBSP or 2 of EVOO in a jar, then add some sundried tomatoes to the jar. Fill about ¼ full, then tamp the sundried tomatoes down, to tightly pack and to remove any air pockets.
• Continue to fill 1/4 of the jar at a time, stopping to tamp them down each time.
• Fill the jar to about 1 inch from the top – tamp again – then add more EVOO to about 1/8 inch from the top of the jar.
• At this point, all your sundried tomatoes should be completely covered and well submerged in the EVOO, with no air touching the sundried tomatoes.
• You can now just put the lid on the jar and that’s it – they are sealed and can store right on your counter or in a cupboard (so long as the sundried tomatoes are completely submerged and covered with oil, they will not need refrigeration and will stay indefinitely)
• Enjoy ????




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Sundried Tomatoes - How to preserve and prepare

Candied Cherry Tomatoes recipe

After the great success of Candied Ginger and Homemade Sun Dried Tomatoes in Oil, today we are going to combine the two recipes together making Candied Cherry Tomatoes. Not to be confused with the Confit Tomatoes! You should definitely try them with homemade cheese and homemade beer.
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Pickled sun dried tomatoes in Olive Oil ???? -Italian sun-dried tomatoes | Pomodori secchi sott’olio ????

Pickled Sun-Dried Tomatoes in Olive Oil - Italian sun-dried tomatoes - Pomodori secchi sott’olio

Ingredients:-
7 ounces sun-dried tomatoes (200 grams)
2 cups white vinegar(480 ml)
2 cups water (480 ml)
1 tsp sea salt

1 tablespoon of dried oregano
10 large pitted green olives
2 tablespoon of capers in salt or brine
4 or more large cloves of garlic sliced
Large jar preferably with a large mouth opening
Olive oil

Directions:-
Step#1-Wash your jar with soap and hot water.
Step#2-Fill a pot with enough water to submerge the jar in it.
Step#3-On high heat bring to a boil and boil at least for five minutes.
Step#4-Remove from water and dry on a clean towel until ready to use.
Step#6-Mix water and vinegar in a medium pot and bring to a boil add salt and the tomatoes.
Step#7-Bring back to a boil and let them boil for 2 minutes.
Step#8-Remove from them and place on a cookie sheet cover with paper towels or a kitchen towel.
Step#9-Let them cool and dry off excess liquid.
Step#10-Now take one tomato and in the inside part put a slice of garlic, a slice of olive, a couple of capers, and a pinch of oregano.
Step#11-Take another slice of tomato and inside facing down form a small sandwich.
Step#12-Place at the bottom of the jar.
Step#13-Continue the process until the jar halfway filled. Now add your oil.
Step#14-Continue stacking the tomatoes until the jar is filled.
Step#15-Cover with olive oil and store it in your refrigerator.
Step#16-When you eat the tomatoes make sure you replenish the oil.
Step#17-They should always be submerged in oil.

They will keep for weeks. Use the oils to dress your salads or I love adding it to bean salads.

Enjoy
Buon appetito!
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Pickled Sun-Dried Tomatoes in Olive Oil - Italian sun-dried tomatoes - Pomodori secchi sott’olio

Sundried tomatoes in olive oil

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Sundried tomatoes in Olive oil
Ingredients:
2 kilos tomatoes (this will make 200 gr of dried tomatoes)
Salt

1 liter of water
1/2 cup white vinegar

2 cloves of garlic
Oregano
Olive oil

- Cut the tomatoes in half, put them on a tray, sprinkle salt over them and put them in the sun until fully dried ( 3 to 5 days)

- when the tomatoes are fully dried, put 1 liter of water in a pan and let it boil, add 1/2 cup of vinegar and stir

- add the tomatoes to the boiling water, after 5 mins take them out and let them dry on a dry towel for 12 hours

- in a jar, put garlic, some oregano and the dried tomatoes, cover the jar with olive oil.

- after 3 weeks you can start using the sun dried tomatoes in oil.

Sun-dry Tomatoes

Homegrown sun-dry tomatoes

Italian Homemade Sun Dried Tomatoes ???? how to make it from Fresh Tomatoes

Today let's prepare dried tomatoes in oil together starting from fresh tomatoes.
In this video I experimented the same recipe with 4 types of tomato: Cherry Tomato, Piccadilly Tomato, Yellow Datterino Tomato and Red Datterino Tomato.
You will then need:

Tomatoes 3 kg
Salt NOT iodized
Water 1 liter
1/2 cup white vinegar
5 laurel leaves
Origan
Garlic 1 clove
Extra virgin olive oil 1/2 litre

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