Pickle Dried Tomatoes

Have you tried this delicious recipe with red wine?

Bring cloves, bay leaves, red wine, sprigs of sage and thyme to a boil, reduce heat. Add the dried tomatoes and cook gently for about 5 minutes. Remove the pan from the heat and simmer for about 15 minutes. Drain the tomatoes and cool.

Add pepperoncini, garlic cloves, basil leaves and oregano to the tomatoes and mix well. Fill tightly into wide jars with swing tops or screw tops. Pour enough extra virgin olive oil to cover the tomatoes. Close the jars tightly. Leave in a cool, dark place for 2-3 weeks before use.

Shelf life: Approx. 1 year.

Tip: Use the “tomato oil” for steaming vegetables or for drizzling on a pizza.

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