Sun-Dried Tomatoes in Olive Oil
This sun-dried tomatoes recipe is a great one for your pantry to whip out on any given occasion and is truly reminiscent of the Italian South. Sundried tomatoes are endlessly versatile- simply stir into pasta, salads or top a pizza with these jewels. They preserve well under Filippo Berio Extra Virgin Olive Oil, but once opened make sure you keep them in the fridge.
Categories: Sides & Salads
- 900g cherry tomatoes
- Salt and freshly ground black pepper
- 2 garlic cloves, unpeeled
- 2 bay leaves
- 1 tbsp coriander seeds
- 1 tsp dried chilli flakes
- 300-400ml Filippo Berio Extra Virgin Olive Oil
- Preheat the oven to 130°C/270°F/Gas Mark 1/2. Cut the tomatoes in half horizontally and place them cut side up on one or two baking trays, making sure they are all in a single layer. Season well with salt and pepper.
- Bake in the oven for about 4 hours or until the tomatoes are shrivelled looking. Add the garlic cloves and cook for a further 15 minutes. Leave until cold.
- Place the bay leaves, coriander seeds, chilli and garlic cloves in the base of a large seal-able jar that has been sterilised. Pack the tomatoes in on top of the spices then pour in enough Filippo Berio Extra Virgin Olive Oil to cover.
- Store in a cool place for at least 48 hours before eating. Once opened, store in the fridge and consume within 3 weeks of opening.
Cooks tipsSuitable for vegetarians.