Sun-Dried Tomatoes in Olive Oil Recipe

Name: Sun-Dried Tomatoes in Olive Oil Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 23 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 to 3 cups water; 2 to 3 cups white wine vinegar; 40 halves sun-dried tomatoes, about 5 to 6 ounces; 1 tablespoon olives, pitted and oil-cured, optional; 1 tablespoon salt-cured capers, rinsed and dried, optional; 1 teaspoon dried oregano, basil, mint, or marjoram, optional; 1 pinch crushed red chile pepper, optional; 1 to 1 1/2 cups extra-virgin olive oil

Sun-dried tomatoes (pomodori secchi sott'olio) are rehydrated and preserved in olive oil for homemade storage.

⭐ 3.5 (156 reviews) Prep: 10 minCook: 10 minTotal: 23 minYields: 8 servings

Category Tags:

Condiment Ingredient

Cuisine Tags:

Italian

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Instructions

Start boiling 2-3 cups water and 2-3 cups white wine vinegar in a large saucepan.
Add sun-dried tomatoes, ensuring they are fully submerged, and simmer for 10 minutes.
Remove from heat, cover, and let sit for 3-5 minutes.
Drain tomatoes thoroughly, then spread on paper towels and pat completely dry.
Transfer tomatoes to a clean 16-20 ounce jar, layering with optional olives, capers, oregano, or chile pepper if desired.
Press tomatoes down, cover completely with olive oil, and refrigerate.

Nutritional Info (per serving)

Calories: 108 kcal

Carbohydrate: 3 g

Cholesterol: 0 mg

Fiber: 1 g

Protein: 1 g

Saturated Fat: 1 g

Sodium: 11 mg

Sugar: 2 g

Fat: 9 g

Unsaturated Fat: 0 g