Sun-dried tomatoes in olive oil

From Italy, I came back with wonderful images and memories, but also with some specialties, including sun-dried tomatoes and sun-dried tomatoes in oil. My intention being to do with the first something resembling the second.
In fact, I was very surprised when I tasted the dried tomatoes in oil bought at the Padua market, not to find the taste of the small jars that I usually buy here. There was no doubt that my little Italian tomatoes had a little vinegar taste that makes them totally different from what I know and absolutely irresistible.

So I went looking for the best ways to prepare my sun-dried tomatoes, before ending up making my own recipe, inspired by everything I read here and there. A real success for this first attempt.
We have just finished the pot simply by eating them as an appetizer on toast with toast and fresh cheese.

We liked it so much that I’m going to make it again today by doubling the quantities.

Sun-dried tomatoes in olive oil:

120 g sun-dried tomatoes
150ml white vinegar
150ml water
peppercorns, salt
olive oil

Place sun-dried tomatoes and sage leaves in a saucepan and cover with vinegar and water.
Bring to a boil and simmer for 5-6 minutes.

Drain and place the tomatoes on a clean kitchen towel.
Dry them well and place them in a jar as you go, alternating with sage leaves, peppercorns and a little salt.

Cover with olive oil avoiding air bubbles.
Store away from light for at least 15 days. The flavors will mingle.

Store at the bottom of the fridge after opening.

To finish: for conservation, for the moment, I haven’t been further than 3 weeks in my cupboard then about 3 weeks in my fridge.
We can assume that we can extend these times without worry, vinegar and oil guaranteeing good conservation.

Instead of sage, you can also use garlic or other herbs.

Use these tomatoes in salads, with pasta and of course as an aperitif…

Once the tomatoes are finished, use the remaining oil in salads.

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