Sun Dried Tomatoes in Oil with Bread and Cheese recipe
ingredients
1 lb (500 g) sun-dried tomatoes
white wine vinegar
bay leaves
olive oil
garlic
tinned anchovy fillets, drained
small, firm black olives, stoned
dried chilli peppers
oregano
capers
white wine vinegar
bay leaves
olive oil
garlic
tinned anchovy fillets, drained
small, firm black olives, stoned
dried chilli peppers
oregano
capers
Serve with:
mild cheese
crusty white or wholemeal bread
crusty white or wholemeal bread
method
1. Place the tomatoes in a large, non-metallic bowl, pour in sufficient vinegar to completely cover them and leave to stand for 2 hours.
2. Drain off the vinegar and spread the tomatoes out on kitchen paper; cover with more kitchen paper and blot up excess vinegar. Use sterilized preserving jars and layer the tomatoes with all the other ingredients, starting with a small bay leaf in the bottom of the jar; cover it with a layer of tomatoes, sprinkle these with some oil, place a small, peeled clove of garlic on top, one or two pieces of anchovy fillet, a couple of olives, a piece of chilli pepper, a pinch of oregano and 2 or 3 capers.
3. Position the small leaves against the sides of the jar as you continue layering until the jar is almost full. Make sure the olive oil completely covers the top layer and tap the jar gently to release any air bubbles.
4. Seal the jars tightly and store in a dark cupboard at cool room temperature. Wait at least 2 weeks before using the tomatoes. Drain shortly before serving.
5. These tomatoes are delicious with cheese and crusty bread.
2. Drain off the vinegar and spread the tomatoes out on kitchen paper; cover with more kitchen paper and blot up excess vinegar. Use sterilized preserving jars and layer the tomatoes with all the other ingredients, starting with a small bay leaf in the bottom of the jar; cover it with a layer of tomatoes, sprinkle these with some oil, place a small, peeled clove of garlic on top, one or two pieces of anchovy fillet, a couple of olives, a piece of chilli pepper, a pinch of oregano and 2 or 3 capers.
3. Position the small leaves against the sides of the jar as you continue layering until the jar is almost full. Make sure the olive oil completely covers the top layer and tap the jar gently to release any air bubbles.
4. Seal the jars tightly and store in a dark cupboard at cool room temperature. Wait at least 2 weeks before using the tomatoes. Drain shortly before serving.
5. These tomatoes are delicious with cheese and crusty bread.
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