Dried Tomatoes, Pickled
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 7 d 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 400 g tomato (s), dried without oil (briht red if possible)
- 1 bunch basil
- 1 bunch parsley
- 2 tablespoon capers, in brine from the glass
- 1 tablespoon paprika powder, noble sweet (heaped)
- 1 teaspoon, heaped chili powder, hot
- 1 teaspoon, heaped turmeric
- 2 cloves garlic
- 1 dash vinegar
- 200 ml olive oil, approx.
Print Recipe
Pin Recipe Instructions
- First taste the tomatoes. If they are very salty (salty than you would like to eat them straight), soak the tomatoes for 20-30 minutes at room temperature and rinse well.
- Put the tomatoes in a saucepan, just cover them with water and add a dash of vinegar. Bring to a boil and cook for two minutes. Pour into a sieve and drain well.
- Pluck the basil leaves from the stems and finely chop the parsley. Alternatively, frozen herbs can also be used. Drain the capers and roughly chop them. Peel the garlic cloves and cut into wafer-thin slices.
- Put tomatoes, herbs, capers and garlic in a bowl and mix well together with the paprika, chilli and turmeric powder (turmeric as you like, it especially spices up the color).
- Place the tomatoes flat in screw-top jars and squeeze gently. Top up with olive oil so that the tomatoes are covered.
- Let it go for about a week and enjoy. The oil is ideal for salad dressings.
- Usage suggestions:
- with oil and parmesan to spaghetti, finely chopped in scrambled eggs, with black olives in a butter mixture - and of course straight into your mouth!
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