Pomodori Secchi Sott'olio

Name: Pomodori Secchi Sott'olio
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings
Cuisine: Pugliese
Ingredients: 250 g sun-dried tomatoes; 300 ml white wine vinegar; 300 ml Water; 2 cloves Garlic; 1 tsp dried oregano; 1 tbsp salt-cured capers; 6 leaves Fresh mint leaves; 250 ml Extra virgin olive oil

Apulian sun-dried tomatoes blanched in vinegar and preserved in olive oil with herbs. A rich, tangy staple for antipasti and rustic sandwiches.

🇮🇹Italy· Apulia

Prep: 25 min
Cook: 10 min
Total: 35 min
Servings: 8
Difficulty: Easy
Calories: 165 kcal

Ingredients

0 of 8 gathered

Servings

250 g sun-dried tomatoes — dry and unsalted
300 ml white wine vinegar — at least 5 percent acidity
300 ml Water — for blanching
2 cloves Garlic — thinly sliced
1 tsp dried oregano — preferably wild Mediterranean oregano
1 tbsp salt-cured capers — rinsed and thoroughly dried
6 leaves Fresh mint leaves — washed and thoroughly dried
250 ml Extra virgin olive oil — or enough to cover tomatoes completely

Equipment

•Medium saucepan
•Colander
•Clean kitchen towels
•Sterilised glass jar
•Tongs

Nutrition

Per serving, approximate

Calories: 165 kcal
fat: 14 g
carbs: 8 g
fibre: 2 g
protein: 2 g
calories: 165 kcal

Instructions

1
Combine the white wine vinegar and water in a medium saucepan and bring to a rolling boil.
2
Add the sun-dried tomatoes and simmer gently for three minutes until tender but still firm.
3
Drain the tomatoes thoroughly in a colander and shake off any excess liquid.
4
Spread the tomatoes in a single layer over clean tea towels and pat completely dry.
5
Leave the tomatoes to air-dry for at least two hours until no surface moisture remains.
6
Layer the dried tomatoes into a sterilised jar with sliced garlic, capers, mint, and dried oregano.
7
Pour extra virgin olive oil over the tomatoes, pressing down gently to release trapped air bubbles.
8
Ensure the tomatoes are completely submerged under at least one centimetre of oil, then seal tightly.

Chef's tips

Ensure the tomatoes are completely dry before jarring, as any moisture promotes spoilage. Always keep the tomatoes submerged under olive oil, topping it up whenever you remove a portion.

Ingredient substitutions

white wine vinegar → apple cider vinegar for a slightly fruitier acidity
fresh mint → extra dried oregano if you cannot guarantee fresh herbs are bone dry

Storage

Store sealed jars in the refrigerator for up to three weeks, letting sit briefly at room temperature before serving so the oil liquefies.

Reheating

Do not reheat; serve at room temperature.

Common mistakes to avoid

•Jarring the tomatoes while still damp, which introduces water and causes spoilage.
•Leaving tomatoes exposed above the oil line where mould can develop.
•Skipping the vinegar boil, which provides essential acidification for safe home preserving.

Serving suggestions

Serve as part of an antipasto platter with taralli and fresh burrata.Layer inside crusty Altamura bread with provolone cheese and rocket.Chop finely and toss through warm pasta with toasted breadcrumbs.