Pomodori Sott'olio (marinated Sun-dried Tomato Topping)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- Water
- 1 t Garlic cloves, sliced
- 1 pn Salt
- 1 c Olive oil
- 3/4 c Red wine vinegar
- 1/8 ts Red pepper flakes
- 4 oz Sun-dried tomatoes
- 1 c Basil leaves
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Soak the tomatoes in 3/4 c warm water & 3/4 c warm vinegar for 2 to 3 hours. Drain & set on a kitchen towel. Pat dry. Stir together the basil, red pepper flakes, garlic & salt. In a 12 ounce jar, alternate layers of the tomatoes with the basil mixture. Pour in the olive oil, making sure that it covers the top layer. Eliminate any air bubbles. Screw on the lid & seal well. Marinate for 1 day before using. **NOTE: Do not use overly salty tomatoes. Ensure that the tomatoes are dried by the sun & not by an oven & that they are not already preserved in oil. Serve with bread.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Wooden spoon
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Colander