The wonderful thing about sun dried tomatoes is they keep their flavour no matter the season. It is important that you use the dry tomatoes as the beauty of this recipe is that you can choose your own oil and herbs. Being Italian I like to add garlic, rosemary and capers but you can be creative with what you add. Use them in salads, on bruschetta, as pasta sauce and in may other ways. A jar makes a lovely Purim present.
Makes: 250-300ml jar
Preparation time: 15 mins
80-100g sun dried tomatoes, large or cherry (not in oil)
500ml hot, just boiled water
1 tbsp white wine/cider vinegar
2 garlic cloves, halved
1 tbsp capers
2 fresh rosemary stalks
7-8 black peppercorns
200ml good quality extra-virgin olive oil
Mix the hot boiled water and the vinegar in a bowl.
Add the dried tomatoes and cover the bowl. Soak for 10 minutes.
Pat the tomatoes dry with paper towel and put them in the empty glass jar. Add the garlic, capers, rosemary, black peppercorns and finally fill with extra virgin olive oil until all the ingredients are fully covered. Seal the jar.
Refrigerate for at least a week before eating. They are at their best after 2-3 weeks and last for several months in the fridge. Just ensure there is always enough oil to keep them covered. If necessary, add more.
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