Dried tomatoes in olive oil

Pommodori Secchi Sott’olio.

Ingredients

4-5kg hard, ripe tomatoes

1-2 cups wine vinegar

2 cups olive oil

1 rosemary sprig

4 sliced garlic cloves

Salt

Method

1.       Slice the tomatoes in half and place on a cloth or hessian

2.       Sprinkle with salt and place in direct sun for a week, no need to turn tomatoes over

3.       After the tomatoes dried and shrunk, remove surplus salt and place in a large jar

4.       Cover the tomatoes in vinegar and let stand for 2-3 hours till the tomatoes absorbed the liquid

5.       Remove from vinegar, wipe and place in another jar. Cover with olive oil and add the rosemary and garlic, let stand for 10 days at least.

6.       Serve with crusty bread, or a bruschetta dipped in olive oil.

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