Pomodori Sott'Olio (Marinated Sun-Dried Tomato Topping)

Pomodori sott’olio is Italian pantry gold. Sun-dried tomatoes get rehydrated in a bath of warm water and red wine vinegar, plumping back up while absorbing a tangy acidity that balances their concentrated sweetness. Once drained and patted dry, they’re layered in a jar with fresh basil, sliced garlic, red pepper flakes, and covered completely in olive oil.

The vinegar soak does two things. It softens the tomatoes so they’re chewy rather than leathery, and it adds a subtle tang that keeps them from tasting flat in all that oil. Two to three hours of soaking is the right window. Less and they stay tough; more and they get waterlogged.

After a day of marinating, the olive oil takes on the flavors of everything in the jar. That infused oil becomes a condiment in its own right, drizzled over bread, tossed with pasta, or spooned onto a charcuterie board.

Pro Tips

• Pat the tomatoes completely dry after draining. Any water left on the surface sits under the oil and can cause spoilage. A clean kitchen towel pressed firmly works better than paper towels.
• The oil must cover the top layer completely. Any tomatoes exposed to air above the oil line will oxidize and potentially grow mold. Press them down and top off with more oil if needed.
• Eliminate air bubbles by tapping the jar gently on the counter and running a thin knife along the inside edge. Trapped air pockets are where bacteria grow.
• Use good olive oil. This is a raw preparation where the oil flavor shines through. A fruity extra-virgin makes a noticeable difference.

Variations

• Add capers: Layer 1 tablespoon of rinsed capers between the tomato layers for a briny, Mediterranean punch.
• Oregano version: Replace the basil with dried oregano for a more robust, Southern Italian flavor that holds up better during long storage.