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All-purpose Dried Tomatoes Marinated In Anchovy Oil Recipe

All-purpose Dried Tomatoes Marinated in Anchovy Oil Recipe
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Prepare the ingredients before making All-purpose Dried Tomatoes Marinated in Anchovy Oil in your home. Then, follow these steps below to serve All-purpose Dried Tomatoes Marinated in Anchovy Oil for your family or friends.

Ingredients: All-purpose Dried Tomatoes Marinated in Anchovy Oil

  • 70 grams Dried tomatoes (I used the unsalted type. Refer to Step 27)
  • 500 ml A. Boiling water
  • 15 ml A. Vinegar
  • 1 B. Dried herbs (oregano, basil, etc.)
  • 1 tbsp B. Finely chopped capers (optional)
  • 3 clove Garlic
  • 300 ml Anchovy oil(See Step 32)

How to Make All-purpose Dried Tomatoes Marinated in Anchovy Oil

If you have prepared the ingredients needed, now time to start cooking. There are 35 steps you must follow to make All-purpose Dried Tomatoes Marinated in Anchovy Oil in your home by yourself.

    Step 1
  • First, make anchovy oil usingand let it cool. This is really easy to make and very useful.
  • Step 2
  • Prepare the dried tomatoes to be marinated. Wipe the dried tomatoes to remove any dirt, and soak them in the A ingredients.
  • Step 3
  • How long you soak them depends of the size of the dried tomatoes, but leave them for 15-30 minutes. When they feel soft, they're ready
  • Step 4
  • Strain the softened dried tomatoes, reserving the red soaking liquid which is full of flavor.
  • Step 5
  • You can freeze the red soaking liquid to use for tomato sauce, pasta sauce, risotto, paella, etc.
  • Step 6
  • Lay the softened dried tomatoes in a single layer in a strainer and let them air dry.
  • Step 7
  • It's faster to dry them with paper towels, but you lose some of the flavor that way, so I recommend air drying them.
  • Step 8
  • They should be dry enough so that the insides are soft, but the outsides are dry to the touch.
  • Step 9
  • It will take about 1-2 hours for them to air dry. If you're in a hurry, you can dry them with a hairdryer set on cool.
  • Step 10
  • Cut the dry tomatoes in pieces. If using cherry tomatoes, leave them as is.
  • Step 11
  • I cut mine in thirds or halves so I can use them in a variety of ways.
  • Step 12
  • Put the dried tomatoes from Step 10 in a bowl with the B ingredients and mix well.
  • Step 13
  • Peel the garlic cloves and cut them in thirds. *If they're small, leave them as is.
  • Step 14
  • Since I want to use this as an oil as well, I leave the garlic in bigger pieces, but you can mince it if you like.
  • Step 15
  • Put the Step 12 mixture in a sterilized container together with the garlic. Cover with the anchovy oil from Step 1.
  • Step 16
  • Tightly seal the container, and it's done. It is ready to use in about 3 days, and after 5-6 days, it has an even deeper flavor.
  • Step 17
  • Keep it in stock to use in an endless number of ways, such as an item for an antipasto plate, or for pasta, pizza, bread, etc.
  • Step 18
  • Here they're skewered with Babagarei-chan's "Burdock Root Confit"These two stocked items make an easy tapas dish.
  • Step 19
  • Here they are in Kumarie-chan's "Tomato Omelet Made in the Oven"They're perfect for this kind of dish.
  • Step 20
  • This is the anchovy & dried tomato spaghetti aglio olio e peperoncino I always make. They're good in any kind of pasta.
  • Step 21
  • I uploadedfor "Anchovy Spaghetti Aglio Olio e Peperoncino."
  • Step 22
  • I put them in an Acqua Pazza-style dish with brussel sprouts and clams. I use these dried tomatoes a lot, so I plan to upload many more great, easy recipes.
  • Step 23
  • Note: For an extended shelf life, be sure to cover the dried tomatoes completely with oil so they are not exposed to air.
  • Step 24
  • Make sure they're always kept in the state described in Step 23. We use ours up fairly quickly, but they will easily keep for 3 months.
  • Step 25
  • Keep them in the fridge if you're worried about spoilage. Oil tends to turn cloudy if it's cold, but it will go back to the way it was before when it's returned to room temperature.
  • Step 26
  • You can also reuse any leftover oil. Add more sundried tomatoes (see Step 12) or anchovy oil. I do this all the time.
  • Step 27
  • I adjust the saltiness by using unsalted dried tomatoes,depending on the dish I'm making. I cut them in 4×5 cm pieces.
  • Step 28
  • Actually, the real reason I use unsalted ones is because I don't like salty things. Salted ones are much more common, though.
  • Step 29
  • If you find that the unsalted type needs more salty flavor, you can add some natural salt (not listed) in Step 12.
  • Step 30
  • Then, mix them with garlic and put them in a sterilized container, as in Step 15. Add some black pepper as well.
  • Step 31
  • I buy dried tomatoes, 500 g at a time at a wholesale market in Tokyo. I always end up buying things I don't really need as well!
  • Step 32
  • If you don't like anchovies, you can use "Pure Garlic Oil"instead of anchovy oil in Step 2.
  • Step 33
  • If using garlic oil, add more salt if you like, as in Steps 29 and 30.
  • Step 34
  • "Oil-marinated Grilled Eggplant" I love these, too.
  • Step 35
  • The amounts of the ingredients haven't changed, but my apologies to anyone who printed out the recipe before that.
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