Pimmaduori Siccati, Sun-Dried Tomatoes

Sun Dried Tomatoes

Sun Dried Tomatoes

This recipe is Calabrian, and is drawn from Ottavio Cavalcanti’s Il Libro d’Oro della Cucina e dei Vini di Calabria e Basilicata. It calls for ripe tomatoes (plum tomatoes will be best) you should dry yourself; before you begin check the weather forecast because you’ll need several days of hot dry weather with intense sunlight.

You’ll want at least 2 pounds (1 k) of sun-ripened plum tomatoes.

Slice the tomatoes lengthwise, set them on a rack with the cut surfaces up, dust them with salt, put them out early in the morning (if where you live has a lively insect population cover them with fine netting), and bring them inside at night lest dew fall upon them as the temperature falls. Continue setting them out each morning until they are dry. Depending upon the humidity where you live this could take 2 or more days.

You’ll then need:

  • Garlic (SEE NOTE)
  • Oregano
  • Freshly shredded mild or hot pepper to taste
  • Basil
  • Vinegar
  • Olive Oil
  • Salt

Rinse your dried tomatoes with water and vinegar. Mince the herbs in the proportion that suits your fancy, and then layer the dried tomatoes in a jar, sprinkling the herbs and some salt over each layer. Press well, then fill the jar with olive oil, shaking repeatedly and tapping the sides of the jar to make sure no air pockets remain. Seal, and let the tomatoes sit in a cool dark place for a few months, at which point they’ll make a fine antipasto, over slices of crusty bread. They will also be quite nice sliced fine in cold pasta dishes or insalata di riso, and as a general flavoring agent in zesty dishes. .

NOTE: recent studies have shown that garlic packed in oil can harbor botulism. Therefore, if you hear a hissing sound as you open the jar discard the contents. Or, to be safe, omit the garlic.

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Categories: Antipasti and Starters, Cucina Calabrese, Tomatoes

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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