For two big preserving jars
Ingredients: 500 g dried tomatoes, 4 garlic cloves, 1 bunch chopped basil, 1 bunch chopped parsley, some anchovy fillets (to taste), oregano, capers, vinegar, hot paprika powder, olive oil (approx. 0,5 l)
Cook the tomatoes in a mixture of 1/4 vinegar and 3/4 water (total approx. 0.5 l) for two to three minutes. Dry well with kitchen paper. Chop the garlic into small pieces and place a layer of tomatoes in a jar. Then sprinkle with chopped garlic, basil and parsley, hot pepper, oil and a few drops of vinegar. Repeat layer by layer until the jar is well-filled. At will add some capers and small chopped anchovies and cover with oil in which the anchovy fillets have been chopped.
Our Olive Oil recommendation
The Extra Virgin Olive Oil is a true product of nature and stands for the highest quality level among the Olive Oils. The Extra Virgin Olive Oils from our South African partner wineries convince down the line with Quality and Taste. Also this dish can be perfectly refined with Olive Oil. The pickled dried tomatoes get a certain fruity touch with a hint of hazelnut from our Babylonstoren Extra Virgin Olive Oil Frantoio. You cannot go wrong with our Tokara Frantoio Extra Virgin Olive Oil neither since the blend unites fruity, mild and herbal notes. For those of you, who like their dishes a bit more piquant, find their match with the Kleinood De Boerin Extra Virgin Olive Oil. A small snack that fits well with grilled dishes or that can be served as an appetizer with Tuscan bread. Or simply enjoy this snack with a glass of wine.