Dried tomatoes (Pomodori essiccati, region Puglia)

In Southern Italy some people buy ripe tomatoes at the greengrocer’s or pick them from their own vegetable garden and dry them in the sun. If you can’t do this, just buy a package in a good supermarket or in a shop selling Italian food.

Ingredients

extra virgin olive oil

white wine vinegar

water

garlic

parsley

chopped chilli

capers

anchovies

glass jars 

PREPARATION

Fill a big bowl with the vinegar. Dip the dried tomatoes and let them rest for about an hour.

Drain the tomatoes and rinse them quickly under tap water.

Place them on a dishcloth at a certain distance from each other and dry them gently with another dishcloth. Let them rest until they are completely dry.

When they are completely dry, fill each jar by a third with olive oil, add a bit of chopped parsley, a finely chopped small clove of garlic, a piece or two of chopped chilli (not a whole chilli!), 2 capers, an anchovy.

Put the tomatoes into the jar by building layers. Press down each layer very well, so that no air bubbles are formed.

Fill the jar with the last layer and make sure that the tomatoes are completely covered with oil and close the jar tightly.   

Let them rest for at least 3/4 days before eating.