These tomatoes have a great texture and plenty of flavor. They taste amazing when served with white meat, in an omelet or stirred into pasta or couscous.
You can use the tomato juices in soup or in a sauce.
You can store the sun-dried tomatoes for 3-4 days in a fridge. If you want, transfer them in a jar, fill with olive oil. Keep in a cool and dry place for several weeks.
In the past the cycling of seasons was experienced with great anxiety. Human cultures tried their best to influence the weather and tempter its effects especially those regarding edible materials.
Preservation techniques are part of this strategy. There are various solutions designed to prevent the decomposition of resources that are only available during a season (especially summer), so that they could be eaten at any time of the year.
Today, preserved foods are a source of gastronomic pride. They are fundamental ingredients in many recipes and even the main players when it comes to appetizers. We do not reflect on this much, but modern preservation methods (freezing and refrigerating) are much more respectful of the true flavor of foods than ancient methods, which alter their form, consistency, aroma, and flavor.
The addition of salt, oil, honey, sugar vinegar, herbs and spices, causes certain changes, which is the very reason that preserves are now enjoyed as a gastronomic delicacy.
Marinage:
- 300 g sun-dried tomatoes
- 200 ml water
- 200 ml white wine
- 100 ml apple cider vinegar
- 1 tbsp sugar
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp coriander seeds
- Olive oil to taste
- 1 tbsp salt
1) Put all the ingredients in a pot, except for the tomatoes and oil. Heat the mixture. When it reaches a boil add the tomatoes. Let the cook for 5 minutes.
2) Strain them and lay them on a tower to dry. Put them in jars and cover with oil. Hermetically seal the jars. Keep them in a cool, dark place. They should last for a few weeks.
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