Dried tomatoes taste like the essence of summer: intense and sweet-tangy. Pickled with olive oil, garlic and herbs, they give pasta, bruschetta or grilled vegetables a unique flavour.
5 from 2 votes
Prep Time 10mins
Cook Time 1min
Total Time 11mins
Course Appetizer, starter
Cuisine Italian, Mediterranean, sicilian, vegan
olive oil as desired
4 cloves garlicfresh - amount according to taste
10 leavesbasilfresh - amount according to taste
Put a layer of tomatoes in a clean jar (with a screw cap). This is then followed by a layer of garlic slices and basil leaves. Alternate layers of tomatoes and garlic/basil until the jar is full.
Using a spoon, press the tomatoes down gently so that as little air as possible remains between the layers. Pour olive oil over the tomatoes and cover them completely.
This prevents mould developing. Leave the tomatoes to soak in a cool, dark place for 15 days to a month. The longer you leave them, the more intensive they will taste.
If you like it spicy, you can also add whole or finely ground chillies. Or you can combine the tomatoes extravagantly with sour-salty capers, which are pickled with the tomatoes. You should definitely try pasta with capuliato: the deep red Sicilian pesto consists of pickled, dried tomatoes, basil, garlic, olive oil and a fresh chilli pepper.