Ingredients
4 oz sun-dried tomatoes
3/4 cup red wine vinegar
1 cup basil leaves
1/8 tsp red pepper flakes
1 tsp garlic cloves, sliced
1 pinch salt
1 cup olive oil
Directions
Soak the tomatoes in 3/4 c warm water & 3/4 c warm vinegar for 2 to 3
hours. Drain & set on a kitchen towel. Pat dry. Stir together the
basil, red pepper flakes, garlic & salt. In a 12 ounce jar, alternate
layers of the tomatoes with the basil mixture. Pour in the olive
oil, making sure that it covers the top layer. Eliminate any air
bubbles. Screw on the lid & seal well. Marinate for 1 day before
using. **NOTE: Do not use overly salty tomatoes. Ensure that the
tomatoes are dried by the sun & not by an oven & that they are not
already preserved in oil. Serve with bread.
Servings: 10 servings
Pomodori Sott'olio (Marinated Sun-Dried Tomat Recipe brought to you by Recipe Ideas
Categories: Italian
The History of Recipes
It is possible to follow the history of `recipes` far back into distant history, in truth as far as the early Egyptians, and possibly even further. However, generally, these ancient cook books were just primitive pictorial instructions for preparing meals.
In fact, the most ancient recipe in existence, according to experts is a series of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, in The time of the romans around 25BC a roman called Apicius wrote a few documents which described recipes prepared by wealthy Romans. In his publication, he recounts how the meals were divided into starters, main meal and afters, something that is very familiar to us today. Aspicius tells us how the cooks of Roman times used a good variety of aromatic flavours, including some familiar names like basil, fennel and parsley. Later, we find two interesting cookery books dating from the 1300s - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that appears on menues today, but instead descriptions of the types of meals on the tables of the rich people of that period. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from Arab countries, such as coriander, basil and rosemary. These new foods and spices was responsible for an explosion in cookery books, some of which are now in private collections. For the decades that followed, the powerful and wealthy tried to lay on the most exotic banquets, and as a consequence, cooks and their recipes became highly prized. Nevertheless, it was during the 19th century the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, cook books were increasing in popularity due to more people being able to read, more free time and disposable income. The arrival of television gave us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Pomodori Sott'olio (Marinated Sun Dried Tomat recipe.
