Ingredients
- 100 g sun-dried tomatoes dry-packed, not already in oil
- 500 ml water
- 250 ml white vinegar distilled or wine vinegar
- 2 garlic cloves thinly sliced
- 1 tsp dried oregano
- ½ tsp black peppercorns
- Extra virgin olive oil to cover enough to fill the jar
Instructions
- Bring water and vinegar to a boil. Add the tomatoes and cook for 2–3 minutes until softened but still holding their shape. They should have body — not mushy.
- Drain and dry thoroughly. Spread tomatoes on a clean kitchen towel and press firmly with a second towel. Every surface must be completely dry before jarring.
- Layer in a sterilized jar. Alternate tomatoes with garlic slices, oregano, and peppercorns.
- Cover completely with olive oil. Press tomatoes below the oil surface. Cap tightly and refrigerate.
Nutrition
Notes
Pro Tips
- Slice garlic thin: I can't stress this enough. Thick garlic slices create sharp, raw pockets of flavor that never fully mellow into the oil. Paper-thin slices infuse smoothly and evenly within 24 hours.
- Keep tomatoes submerged: Every time you remove some tomatoes, use a clean dry spoon to press the remaining ones back below the oil surface. Exposure to air is how surface mold begins.
- Room temperature oil fills more evenly: Cold olive oil thickens and can trap micro-moisture pockets around the tomatoes. Use oil at room temperature when filling the jar for better coverage.
- Use a clean, dry spoon every time: Never reach into the jar with wet hands or a damp utensil. Moisture is the enemy of any oil-preserved ingredient.
- Taste the oil after 3 days: You'll be amazed how different it is from fresh olive oil at that point. It'll smell and taste like something from a very good Italian deli counter.