Delicious Recipes

Seasoned Sun-Dried Tomatoes

in cucina con pina

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in

Seasoned sun-dried tomatoes, a great way to preserve them for a long time. A very tasty side dish. In summer, during hot periods like July and August, companies and individuals dry fruits that the earth gives us abundantly during this period, tomatoes. Certainly, the southern regions are the first and only regions in Italy to still sun-dry tomatoes, Puglia, but we know very well that Calabria and Campania are not far behind. Today I explain how my nieces would prepare them. I think it can’t get easier than this.

  • Difficulty: Very Easy
  • Cost: Cheap
  • Preparation time: 15 Minutes
  • Portions: 2
  • Cooking methods: Boiling
  • Cuisine: Italian
  • Seasonality: Summer
1,340.60 Kcal
calories per serving
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  • Energy 1,340.60 (Kcal)
  • Carbohydrates 29.25 (g) of which sugars 19.04 (g)
  • Proteins 7.95 (g)
  • Fat 141.81 (g) of which saturated 20.23 (g)of which unsaturated 0.84 (g)
  • Fibers 7.39 (g)
  • Sodium 56.86 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 3 1/2 oz sun-dried tomatoes
  • 1 1/3 cups extra virgin olive oil
  • 1 tbsp dried oregano
  • 1 chili pepper (spicy)
  • 2 tbsp capers in salt
  • 1 bunch parsley

Tools

  • Pan
  • Dish Towel
  • Bowl

Preparation

  • To prepare the seasoned sun-dried tomatoes, here’s how I make them. Bring water to a boil and immerse the sun-dried tomatoes for at least eight minutes. After the necessary time has passed, place them to dry on a dish towel and leave them for at least an hour. Prepare a dressing with extra virgin olive oil, oregano, chili pepper (obviously optional), and capers. I usually also add finely chopped parsley. Season the sun-dried tomatoes, place them inside a glass jar covered with oil, if you don’t consume them immediately, they keep in the refrigerator for several days.

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Thanks

Thanks to my nieces Giulia and Giorgia who helped me with the video recipe, they had so much fun “playing” with me as chefs.

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in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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