... Dried Tomatoes In Olive Oil | Dance of Stoves

Dried Tomatoes In Olive Oil

Dry tomatoes
This is a good option for the months when the tomatoes that we find in the stores are not very good, being out of season. 

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You can buy dried tomatoes in any store, or better yet, dry them yourself if you have any leftovers or if you want to eat tomatoes differently.

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Dry tomatoes
This post wants to explain how we hydrate and prepare them to use later in different recipes. 

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Although you will have to prepare it at least a week in advance, it is effortless and fast.

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Dry tomatoes
Who can use dried tomatoes in many different ways, such as in salads, pasta, rice dishes, or in sauces such as pesto; in addition, we usually strain the oil when the tomatoes run out and use it to flavour dishes since it has a lot of flavours and gives it an exceptional touch. 

Also Read: The BEST Homemade Peach Jam

I'm sure you will love it too. 

Have a good weekend!

Dry tomatoes
Dried tomatoes in oil

Dried Tomatoes in Oil
Check out how to make your sun-dried tomatoes packed in olive oil at home

  • Author: Dance of Stoves
  • Preparation: 30 mins
  • Total: 30 minutes
  • Servings: 200 grams (1x), 400 grams (2x), 600 grams (3x)
  • Category: Gluten-Free, Step by Step Tutorials
  • Cuisine: Italian

Ingredients SCALE (1x)

  • 200 grams of dried tomatoes
  • Extra virgin olive oil
  • Black peppercorns
  • Cayenne chilli
  • Oregano

Ingredients SCALE (2x)

  • 400 grams of dried tomatoes
  • Extra virgin olive oil
  • Black peppercorns
  • Cayenne chilli
  • Oregano

Ingredients SCALE (3x)

  • 600 grams of dried tomatoes
  • Extra virgin olive oil
  • Black peppercorns
  • Cayenne chilli
  • Oregano

Instructions

  1. In a saucepan, we put water to heat and just when it is about to boil, we remove it. Then, add the dried tomatoes and leave them for about 20 minutes to hydrate.
  2. After that time, we take them out, drain them and dry them with kitchen paper.
  3. In a glass jar (previously sterilised in boiling water), we add the ingredients to taste. We first add a layer of dried tomatoes, a tablespoon of oregano, a handful of black peppercorns and another of cayenne chillies, cover with oil and repeat the operation until we finish with all the dried tomatoes. If you add more pepper and chilli, it will come out stronger; try it until you get the point and it is to your liking; we like it to have a lot of flavours, so we add a lot. You can also add other ingredients such as garlic, any other herb (basil, thyme, etc.) or whatever comes to mind. It is essential that the oil completely covers the components. Otherwise, mould could grow out.
  4. We leave the pot at room temperature for at least a week, although the idea is to wait for two, so it will have more flavour.

Nutrition

  • Serving size: 4 units 
  • Calories: 34 
  • Sugar: 0.2 g 
  • Fat: 3.7 g 
  • Saturated fat: 0.5 g 
  • Carbohydrates: 0.3 g 
  • Fiber: 0.1 g 
  • Protein: 0.1 g

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