sauces condiments sardinian

Pomodori Secchi Sott'Olio

Sun-dried tomatoes preserved in olive oil with garlic, parsley, and chili after a quick vinegar blanch.

Vegan Gluten-Free Dairy-Free Nut-Free
Back to Recipes More Recipes
Prep 40 min
Cook 5 min
Total 45 min
Servings 24
Difficulty Medium

Ingredients

Drying

Preserving

Jar

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe

Instructions

  1. Halve the tomatoes lengthwise and trim away any hard yellow or green core. Remove the seeds if you want a neater result.

  2. Arrange the tomatoes cut side up on trays, salt them well, and leave them in full sun for 2 to 3 days, turning them several times and bringing them indoors at night.

  3. Once fully dried, boil the water and vinegar together. Dip the dried tomatoes in the liquid for 3 to 4 minutes, then drain and dry them very thoroughly on cloths or paper.

  4. Sterilize the jars and lids. Layer the tomatoes with chopped garlic, parsley, and red pepper flakes.

  5. Pour in enough olive oil to cover everything completely, pressing out any trapped air pockets.

  6. Close the jars and sterilize them carefully again according to safe preserving practice. Cool fully and check that the lids have sealed.

Interactive Nutrition Map

24 Servings

Customize Ingredients

Vegetables
Tomato (Red, Ripe)
2000 g
Garlic
12 g
Oils & Fats
Extra Virgin Olive Oil
456 g
Herbs & Spices
Salt
54 g
Fresh Parsley
12 g
Red Pepper Flakes
2 g
Condiments
White Wine Vinegar
122 g
Liquids
Water
501 g

Per Serving

184kcalCalories
1gProtein
4gCarbs
19gFat
1gFiber
Sodium
57mg2% DV
Potassium
202mg4% DV
Calcium
10mg1% DV
Iron
0.4mg2% DV
Magnesium
9mg2% DV
Vitamin C
11.9mg13% DV
Vitamin A
37µg4% DV
Vitamin K
18.4µg15% DV
Folate
13µg3% DV
Tomato (Red, Ripe)
Salt
White Wine Vinegar
Water
Garlic
Fresh Parsley
Red Pepper Flakes
Extra Virgin Olive Oil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Pomodori Secchi Sott’Olio belongs on the Sardinian home table. I build it around very ripe plum tomatoes, coarse salt, and white wine vinegar.

I halve the tomatoes lengthwise and trim away any hard yellow or green core. I remove the seeds if you want a neater result. I arrange the tomatoes cut side up on trays, salt them well, and leave them in full sun for 2 to 3 days, turning them several times and bringing them indoors at night.

I pour in enough olive oil to cover everything completely, pressing out any trapped air pockets. I close the jars and sterilize them carefully again according to safe preserving practice. I cool fully and check that the lids have sealed.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide