Tomato Capuliato is a typical Sicilian recipe based on dried tomatoes. It is prepared quickly and once made, it is stored in glass jars, in the refrigerator, for a few months but don’t worry because it finishes quickly. It can be used as a pasta dressing, in meat fillings, spread on bruschetta, and to flavor any dish. I always add it and, believe me, it gives that extra touch. Thank you to my colleague Anna for introducing me to this recipe from her land.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 900 g
- Cooking methods: No cooking
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: All seasons
- Energy 419.12 (Kcal)
- Carbohydrates 31.37 (g) of which sugars 20.93 (g)
- Proteins 9.04 (g)
- Fat 33.06 (g) of which saturated 4.76 (g)of which unsaturated 0.92 (g)
- Fibers 7.01 (g)
- Sodium 220.04 (mg)
Indicative values for a portion of 100 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
- 17.6 oz dried tomatoes
- 1 bunch basil (from Prà)
- 0.7 oz capers in salt
- 5 salted anchovies
- 2 cloves garlic
- 1.25 cups extra virgin olive oil
- 1 chili pepper (optional)
Tools
- Food Scale
- Salad Spinner
- Meat Grinder
- Food Processor
Steps
Soak the tomatoes in water and wash them quickly. Remove excess water and dry them by layering them on paper towels and pressing them with your hands until they are dry. Pick the basil, wash it, and dry it well with the salad spinner. If you want a more granular result, use the meat grinder; otherwise, you can put everything in the mixer for a creamier outcome. I prefer to pass everything through the meat grinder.
Start by adding the tomatoes, basil, garlic (peeled and cored), anchovies, and capers (not washed, but just remove the excess salt). As they are salty, do not add salt to the mixture. The chili pepper can be added if you like, but it is beneficial as it acts as a preservative. At this point, pour in the oil and mix with your hands. Prepare clean and dry jars (no need to sterilize), pour the mixture, level it, and cover it with a bit more oil. Screw on the lid and store the Tomato Capuliato in the refrigerator, but it will finish soon!
