Pomodori Secchi Sott'olio Calabresi

Name: Pomodori Secchi Sott'olio Calabresi
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 servings
Cuisine: Calabrese
Ingredients: 250 g sun-dried tomatoes; 300 ml white wine vinegar; 300 ml Water; 5 g Fine sea salt; 2 cloves Garlic; 1 tsp calabrian dried chilli flakes; 1 tbsp dried wild oregano; 200 ml Extra virgin olive oil

Calabrian sun-dried tomatoes blanched in vinegar and layered with dried chilli, garlic, and wild oregano in extra virgin olive oil.

🇮🇹Italy· Calabria

Prep: 20 min
Cook: 5 min
Total: 25 min
Servings: 8
Difficulty: Easy
Calories: 160 kcal

Ingredients

0 of 8 gathered

Servings

250 g sun-dried tomatoes — dry-packed, unsalted or lightly salted
300 ml white wine vinegar — at least 5% acidity
300 ml Water
5 g Fine sea salt
2 cloves Garlic — peeled and finely sliced
1 tsp calabrian dried chilli flakes — crushed peperoncino
1 tbsp dried wild oregano — preferably on the branch
200 ml Extra virgin olive oil — or enough to submerge completely

Equipment

•Medium saucepan
•Colander
•Clean tea towels
•500ml sterilised glass jar
•Paper towels

Nutrition

Per serving, approximate

Calories: 160 kcal
fat: 11 g
carbs: 12 g
fibre: 3 g
protein: 3 g
calories: 160 kcal

Instructions

1
Combine the water, white wine vinegar, and sea salt in a medium saucepan over high heat.
2
Bring the liquid to a rolling boil, then stir in the sun-dried tomatoes.
3
Simmer the tomatoes for exactly three minutes until they soften slightly while retaining a firm bite.
4
Drain the tomatoes thoroughly in a colander, shaking off all excess vinegar liquid.
5
Spread the warm tomatoes in a single layer over clean tea towels and leave to dry for two hours.
6
Pat the tomatoes firmly with paper towels to ensure no lingering moisture remains on the surface.
7
Place a layer of dried tomatoes into the bottom of a sterilised glass jar.
8
Scatter over a few garlic slices, a pinch of oregano, and a pinch of dried chilli flakes.
9
Repeat the layers until the jar is filled, leaving two centimetres of headspace at the top.
10
Pour extra virgin olive oil slowly over the tomatoes, pressing gently with a clean spoon to dislodge air bubbles.
11
Ensure the tomatoes are completely submerged beneath the oil before sealing the lid tightly.
12
Transfer the jar to the refrigerator and allow the flavours to infuse for forty-eight hours before eating.

Chef's tips

Drying the boiled tomatoes completely on clean cloths is crucial, as any residual surface water can spoil the oil. If the olive oil solidifies in the fridge, let the jar stand at room temperature for fifteen minutes before serving. Always use clean, dry utensils to fish tomatoes out of the jar.

Ingredient substitutions

Calabrian dried chilli flakes → standard red chilli flakes, though Calabrian flakes provide fruitier heat
white wine vinegar → red wine vinegar for a deeper colour and robust tang

Storage

Keep refrigerated with tomatoes completely submerged under oil, and consume within three weeks.

Reheating

This preserve is served at cool room temperature and should not be reheated.

Common mistakes to avoid

•Packing wet tomatoes into oil, which introduces moisture and ruins the preserve.
•Leaving tomato pieces poking above the oil line where air can reach them.
•Overboiling the tomatoes into mush rather than keeping them pleasantly chewy.

Serving suggestions

Arranged on an antipasto platter with seasoned green olives and crusty durum wheat bread.Chopped finely and tossed through warm pasta with grated pecorino.Layered inside a rustic panino with provolone and salami.