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How To make Pomodori Sott'Olio (Marinated Sun Dried Tomato Topping)
4 oz Sun-dried tomatoes
3/4 c Red wine vinegar
1 c Basil leaves
1/8 ts Red pepper flakes
1 ts Garlic cloves, sliced
1 pn Salt
1 c Olive oil
Soak the tomatoes in 3/4 c warm water & 3/4 c warm vinegar for 2 to 3 hours. Drain & set on a kitchen towel. Pat dry. Stir together the basil, red pepper flakes, garlic & salt. In a 12 ounce jar, alternate layers of the tomatoes with the basil mixture. Pour in the olive oil, making sure that it covers the top layer. Eliminate any air bubbles. Screw on the lid & seal well. Marinate for 1 day before using. **NOTE: Do not use overly salty tomatoes. Ensure that the tomatoes are dried by the sun & not by an oven & that they are not already preserved in oil. Serve with bread.
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How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
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Sun-dried tomatoes in olive oil: how to make a summer classic at home
INGREDIENTS
2kg of tomatoes
Salt
1l (4 1/2 cups) of water
180ml (3/4 cup) of white vinegar
Garlic
Dry oregano
Bay leaf
350ml (1 3/4 cups) of extra virgin olive oil
METHOD
1. Wash and cut tomatoes in half and transfer them to the baking tray covered with parchment paper. Season with salt and place them on the balcony, or where they can be exposed to sunlight. Leave them for about 7 days.
2. After time has elapsed and the tomatoes become dry transfer them to the pot with water and white vinegar. Let the boil for 5 minutes.
3. Transfer them to the baking pan covered with cloth and cover them with another cloth. Set aside for 2 hours.
4. After 2 hours start filling the jars with garlic, and some oregano and insert the tomatoes trying to make layers. Make at least 2 layers of tomatoes, oregano, and garlic. Insert the bay leaf and fill the jar with olive oil to cover the tomatoes.
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How to Make Sun-Dried Tomatoes | Tomato Recipe | Allrecipes.com
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Watch how to make homemade sun-dried tomatoes in your oven. No sunshine is required. Simply sprinkle sliced tomatoes with salt and bake them at a low temperature. Then store them in olive oil in the refrigerator. Easy! Try them in stews, pasta dishes, salads, and sandwiches.
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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.