Dried Tomatoes in Oil
Ingredients
2 to 3 cups water
2 to 3 cups white wine vinegar
40 halves sun-dried tomatoes, about 5 to 6 ounces
1 tablespoon olives, pitted and oil-cured, optional
1 tablespoon salt-cured capers, rinsed and dried, optional
1 teaspoon dried oregano, basil, mint, or marjoram, optional
1 pinch crushed red chile pepper, optional
1 to 1 1/2 cups extra-virgin olive oil
Directions:
Gather the ingredients.
Add 2 cups of water and 2 cups of white wine vinegar to a large saucepan.
Add the sun-dried tomatoes to the pot. Be sure they’re completely submerged in the liquid. If not, add the remaining 1 cup of water and the remaining 1 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 a clean 16- to 20-ounce glass jar. If using olives, capers, oregano, and chile pepper, layer them with the tomatoes.
Once done with the layering, press the tomatoes down and fill the jar with enough olive oil to completely cover them. Store the sun-dried tomatoes in the refrigerator until ready to use. Keep them refrigerated at all times.
:I await your comments! Enjoy!
