dried tomatoes in olive oil

- ripe tomatoes,
salt, oil, basil, hot pepper,
capers, garlic.

Cut the tomatoes in half, place them on a "cannizza" (trellis), salt them abundantly and expose them to the sun. After four or five days, turn them over; when they are dry, remove them and wash them in boiling water quickly, let them drain and re-expose them to the sun for a few days covered with a rather thin cloth. When they are well dried, stuff them with small pieces of garlic, chopped red chili pepper, basil and capers; arrange them in layers in a glass jar, press them as you arrange them and cover them with oil. After a few months, you can consume them.

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