Homemade sun-dried tomatoes in olive oil with capers and garlic
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Sun-dried tomatoes in olive oil
Dried tomatoes you dress yourself taste far better than the ones sold in jars. And a bag of dried tomatoes is an easy thing to bring home from a trip to Italy (customs permitting!).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan, Vegetarian
Ingredients
- A handful of sun-dried tomatoes
- 2 teaspoons capers (salted or in vinegar)
- 1 garlic clove, chopped
- Dried oregano
- Extra virgin olive oil, to cover
Instructions
- Boil the sun-dried tomatoes for about 30 minutes, until soft and less salty. Drain and pat dry with paper towels.
- Rinse the capers well to remove the salt or vinegar.
- Put the tomatoes in a dish, sprinkle with the capers, garlic and oregano, and cover with olive oil.
Notes
Keep the tomatoes in the fridge and eat them within a few days: garlic in oil should not be stored at room temperature.
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