Dried tomato pieces have an intense taste. If you put them in, you can add a few fine flavors to them. Conjure up the aroma of Italy with cold-pressed olive oil and Mediterranean herbs. They will also last longer.

Sun-dried tomatoes in oil is for gourmets

Buy or dry yourself?

You can use supermarket goods or dry the tomatoes yourself before pickling them. If you use sun-ripened tomatoes in summer, the pieces you dried yourself usually taste much better than the bought ones.

The aroma of bought tomatoes is often masked by a lot of salt. Before pickling, taste the sun-dried tomatoes to see if they are too salty for you. If so, you can easily change that. Put the tomatoes in the water for about an hour so that some of the salt dissolves in them. Then dry the tomatoes well with kitchen paper.

A Mediterranean recipe for 1 glass

The following ingredients are required for a sealable jar of 500 ml:

  • 300 grams of dried tomatoes
  • 4 tablespoons fresh rosemary needles
  • 4 garlic cloves sliced
  • approx. 350 ml good olive oil
  • 2.5 tbsp sea salt
  • Rinse the glass with hot water to kill any germs that are still attached. This extends the shelf life of the pickled tomatoes.
  • In the jar, alternate layers of sun-dried tomatoes, garlic slices, and rosemary needles.
  • Sprinkle the sea salt on top and then fill the glass with olive oil.
  • Seal the jar and let it sit for at least a week before tasting.

    • Creativity is allowed

    Dried tomato pieces, good olive oil and some salt form the necessary basis for this recipe. You can contribute the rest as you wish. Many herbs and spices go well with the tomato flavor.

    • dried basil or oregano
    • fresh or dried thyme
    • hot chili powder or chili pieces
    • turmeric, paprika powder
    • capers etc

    tips

    Diced feta cheese is also a good accompaniment to dried tomatoes and also benefits from the aroma of the herbs itself.

    The best place to store pickled tomatoes

    The fridge is far too cold for this southern delicacy. Low temperatures make the olive oil cloudy and flaky. The optimal storage location has the following properties:

    • cool, but still over 7 degrees Celsius
    • dry
    • dark

    durability

    Sun-dried tomatoes preserved in oil, stored in ideal conditions, will retain their good flavor for at least six months. But even after six months they can still be edible. You can recognize spoiled tomatoes by the rancid taste of the oil.

    Using the pickled tomatoes

    Not many words have to be said about the use of the pickled dried tomatoes. Whenever their taste is desired, they can leave the glass again.

    • as antipasti
    • as a seasoning for buns
    • for pasta sauces

    The oil, which smells of herbs and garlic, is also far too good to throw away. It can be used wonderfully as a basis for pestos and dressings.

    Conclusion for fast readers:

    • Pickling: Dried tomatoes can be pickled wonderfully and thus refine their taste
    • Even dried tomatoes: Made from sun-ripened seasonal fruits, they usually taste better than bought ones
    • Supermarket goods: Sun-dried tomatoes from the supermarket are often too salty. Taste them before you put them in
    • Desalting: Place the tomato pieces in water for an hour, then dry well with kitchen paper
    • Recipe: 300 grams of sun-dried tomatoes, 4 tablespoons of fresh rosemary needles, 4 cloves of garlic, sliced
    • Recipe: approx. 350 ml good quality olive oil, 2.5 tbsp sea salt, a sealable jar of 500 ml
    • Step 1: Rinse the glass with hot water to kill any remaining germs
    • Step 2: Alternate layers of tomato pieces, rosemary needles and garlic slices
    • Step 3: Sprinkle salt on top and then fill the glass with olive oil
    • Step 4: Close the jar and leave for a week.
    • Variations: The base of tomatoes, olive oil and salt can also be supplemented individually
    • Suitable flavors: oregano, basil, thyme, turmeric, paprika powder, chilli powder, chili pieces, capers, feta cheese
    • Storage: Do not refrigerate as the olive oil will become cloudy and flaky
    • Optimal storage location: Cool, but above 7 degrees Celsius, dry and dark
    • Shelf life: Six months or longer if stored properly. If the oil goes rancid, the tomatoes are no longer edible either
    • Use: As antipasti, as a topping for rolls and in pasta sauces; Use oil for dressings and pesto

    The garden journal freshness ABC

    How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

    The garden journal freshness ABC as a poster:

    • as a free PDF file to print out yourself

Category:

Vegetable garden