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
Experts have tracked the existence of recipes way back into antiquity, certainly as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, generally, these old records were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to historians are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman cooks were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs for example basil, mint and dill. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in recipe books, the majority of which are kept safe in academic collections. Over the next few centuries, the rich and powerful families of Europe competed to serve up the best banquets, and as a result the best chefs and their collection of recipes were much in demand. However, it wasn`t until the 19th century that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, testing, and publishing the recipes of their peers. The introduction of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Pomodori Sott'olio (Marinated Sun Dried Tomat recipe.
