Stuffed dried tomatoes, a tasty, ever-ready appetiser
Recipe proposed by
Tiziana Colombo
From the garden to the appetiser, stuffed dried tomatoes in oil
Our garden has yielded industrial amounts of tomatoes this year! We filled them, made salads out of them, preserved them in different ways (thanks to Aunt Zella, who showed my sister how to dry them), and used them to create enough tomato sauce to last the entire winter. This is also how the idea of the Sicilian-style dried tomatoes was born, which I am going to tell you about today.
Delicious and authentic, they make a great appetiser as well as a worthy side dish. Naturally, the homemade ones are far more satisfying and superior to those we purchase. For all these reasons, I decided to share the recipe and my experience with all of you.
Recipe stuffed dried tomatoes
Preparation stuffed dried tomatoes
- Rinse the dried tomatoes, then blanch them for 2 minutes in vinegar, mixed with 2 dl of water and 2 tablespoons of salt.
- Drain them and let them dry well on a linen cloth.
- Chop the olives, anchovies, drained capers, and the well-washed and dried oregano.
- Place a little of the mixture on half of the tomatoes, then cover them with the remaining tomatoes.
- Place the dried tomatoes in the jars, pour in the oil, and shake lightly to release all the air bubbles, then seal with the cap.
- Sterilise by boiling the jars for 20 minutes, completely covered with water.
- Let them cool, dry the jars, and apply the label with the preparation date. Next, let it flavour for four to five days.
- Sun-dried tomatoes stuffed in oil keep well for 2-3 months in a cool, dry, and dark place. Once opened, keep them in the refrigerator and consume them within 7 days.
Ingredients stuffed dried tomatoes
- 800 gr. of dried tomatoes
- 8 dl. of white wine vinegar
- 100 gr. of pitted black olives
- 2 tablespoons of pickled capers
- a few anchovies in oil
- fresh oregano
- 3 dl. of extra virgin olive oil
- 2 tablespoons of coarse salt
How to use dried tomatoes
In order to prepare the stuffed dried tomatoes, we first cleaned the ripe tomatoes, cut them lengthwise, salted them, and arranged them on the dehydrator racks. The best varieties to use for today’s prep are San Marzano, piccadilly, datterino, and cherry. Either way, the tomato split in half should not be thicker than a centimetre. Down in Bitonto, my aunt dries the tomatoes in the sun, but good results are also obtained in the oven.
Follow the previous steps and, when necessary, revive the dried tomatoes by immersing them in a mixture of hot water and vinegar for about half an hour. Generally, you want to use the same amount of liquids and tomatoes. These are the initial stages of making stuffed dried tomatoes in the Sicilian style. I use rice vinegar, and this works well to prevent overpowering the tomato’s subtle flavour.
Apart from providing a pleasant scent to tomatoes, vinegar plays a crucial role in establishing an acidic atmosphere that mitigates the possibility of contamination. Aunt Zella also demonstrated how to preserve stuffed tomatoes in addition to dry ones. She claims they taste great served on croutons, accompanied by an aperitif, and garnished with basil leaves as desired. She is certainly not wrong. We tried them, and they turned out to be a success!
The properties and nutritional values of stuffed dried tomatoes
At this point, all I have to do is briefly tell you what you are bringing to the table. Yes, of course, a great taste, but also excellent nutrients, such as vitamins, minerals, and antioxidants. According to recent research conducted at the University of Montreal, a diet rich in tomatoes can help reduce the risk of pancreatic cancer.
It serves as a significant flavouring as well as a fruit and vegetable. It probably originated in the northwestern regions of South America, but long before Columbus discovered America, it had been brought to Mexico and acclimatised. It was brought to Europe by the Spanish, who evidently used it, but in other parts of Europe it was initially regarded as a curiosity and often thought to be poisonous.
The tomatoes seen in local markets sometimes have a less strong flavour than the most commercially viable kinds, which are designed to look nice and resist shipping. Similar to other produce, tomatoes shouldn’t be purchased just on the basis of their appearance. Some varieties of tomatoes, such as the plum-shaped ones grown so widely in Italy, lend themselves to particular purposes, such as canning or making a sauce.
Some Mediterranean countries sell very coarse tomato preserves in their winter market stalls; these preserves are typically sold in old wine bottles. These preserves are often savoury and tasty and sometimes have a typical smoky flavor that is distinctly noticeable in local foods.
Some ideas for tasty appetisers.
Some ideas for tasty appetisers
One can serve stuffed sun-dried tomatoes as an appetiser, and they’re a chic appetiser that falls somewhere between rustic and elegant. Simply serve them with a couple side dishes and nice wine. In this regard, I suggest a nice cheese fondue and a good Chianti Classico wine.
The creaminess of the cheese fondue enhances the sweetness and light acidity of the sun-dried tomatoes, thus offering a pleasant harmony of flavours. The Chianti Classico, with its lively acidity and tannic structure, balances the richness of the cheese, cleansing the palate and amplifying the savoury and earthy notes of the tomatoes.
Anchovies and capers, a classic mix
It is not surprising that anchovies and capers feature in the filling, as recipes using dried tomatoes frequently call for them. The sharp, savoury, and umami flavour of the anchovies contrasts nicely with the acidic and salty taste of the capers to provide a pleasing and well-balanced flavour.
They improve the recipe’s nutrients. Anchovies are high in minerals like calcium and iron, as well as proteins and omega-3 fatty acids, which are vital for heart and brain function. They also include B vitamins, which are necessary for the metabolism of energy.
On the other hand, capers are low in calories and high in flavonoids, vitamins A and K, and antioxidants like quercetin that help preserve cells.
Include Black Olives in Your Diet
Stuffed sun-dried tomatoes also boast the contribution of black olives. They contribute a flavour that is rustic, deep, and slightly sweet, with softer bitter undertones as they ripen.
Rich in flavour and meaty in texture, black olives complement a wide range of foods, including Mediterranean cuisine, breads, and salads. Fermentation, or brining, intensifies their flavor, making them an irreplaceable ingredient for recipes with a more Mediterranean flavor.
In terms of nutrition, monounsaturated fats—which are particularly advantageous for cardiovascular health—can be found in black olives. Additionally, they contain vitamin E, which shields cells from harm caused by free radicals and possesses potent antioxidant qualities.They are also rich in minerals, such as iron and copper, which are essential for energy production and the formation of red blood cells. Black olives also provide fibre and phenolic compounds with anti-inflammatory and antimicrobial properties.
Sun-dried tomatoes FAQs
How are sun-dried tomatoes made?
Sun-dried tomatoes are prepared by cutting the tomatoes in half, removing the seeds, and placing them on a rack (or baking sheet) with the cut side facing up. Finally, they are sprinkled with salt and left to dry in the sun for several days or in a low-temperature oven (about 60 °C) for 6–8 hours, until completely dehydrated.
How do sun-dried tomatoes taste?
Sun-dried tomatoes have an intense, concentrated, and slightly sweet flavour, with umami notes and a slight salty aftertaste due to the salt treatment. The drying process amplifies their flavours, transforming them into a rich and aromatic ingredient, perfect for enriching Mediterranean dishes and more.
What can be added to dried tomatoes?
Dried tomatoes can be kept soft and preserved by adding olive oil. Aromas like garlic, chilli pepper, oregano, or basil are frequently added to them to enhance their flavour. To add even more flavour, they can be used in recipes calling for capers or anchovies.
How many calories do dried tomatoes have?
Dried tomatoes have roughly 250-280 calories per 100 grams. Because they lose water during the drying process, they have more calories than fresh tomatoes. In spite of this, they are abundant in minerals, vitamins, and antioxidants like lycopene.
Do we have any recipes for preserves in oil? Of course we do!
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