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Home Flavours Traditional Recipes Sauces and Pickled in Oil Dried Tomatoes in Oil

Dried Tomatoes in Oil

Pomidor sott'oli

Typical peasant recipe from the Romagna region. They were prepared especially during winter, to be added to the tomato puree and to add flavor to sauces.

Ingredients: 3 kg of tomatoes, 4 cloves of garlic, some bay leaves, extra virgin olive oil, fine grain salt.

Preparation: wash the tomatoes, dry them and cut them in half lengthwise. Put them on a wooden board (or cutting board), with the pulp up and cover them well with salt. Let them sit in the sun for at least 2-3 days, making sure to take them in at night to avoid their being exposed to humidity. When they are very dry, put them into jars, alternating with the garlic and the bay leaves. Cover them with oil and hermetically seal them in jars. They can be eaten after 3 months.

Recipe sent by: Cristina Geri - Rimini

Last modified Dec 27, 2013

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