Sundried tomatoes in oil
If I could, I would swim in sundried tomatoes in olive oil. That is how much I love them. Although we usually buy the ones in olive oil, there are times when I buy dry ones and make this recipe (changing the spices depending on the time of the year). It is also a recipe you can make when you have no idea what to do with the chewy and dry tomatoes that just sit there in the cupboard.
300 g sundried tomatoes
150 ml white or red wine vinegar
water to cover the tomatoes in the pan
4 peeled garlic cloves, crushed
1/2 tsp fennel seeds
2 bay leaves
1 tsp roughly crushed Malabar pepper
1 rosemary sprig
1/2 orange zest
1/2 vanilla pod, split lengthways
4 tbsp red wine vinegar
salt to taste
Heat the water with vinegar and tomatoes until it starts to boil. Lower the heat so that it just simmers, and simmer for 10 minutes until they are plump, but still have some chew. Remove the pot from heat and let sit for another 10 minutes.
Drain them by spreading on several layers of paper towels. Leave for 5 minutes and then pat completely dry with another paper towel. It is important to remove as much excess water as possible to avoid premature spoilage.
Transfer the tomatoes to a glass jar, add the rest of the ingredients, except the oil, making layers or a creative mess. Press them down a bit and fill the jar with vinegar and oil. Make sure that the tomatoes are completely covered. Close the jars, and put them in the fridge for at least 2 days but 7 is better.
Store in the refrigerator for up to about 3 months.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s