Sun dried tomatoes in oil ("pomoduru sicchi")

Sun dried tomatoes in oil are one of those traditional canned in oil that the housewives of the South of Italy prepare at the end of each summer and during the winter they pull out of their pantries to cook or accompany some traditional dishes, so bringing to the table a bit of colors and flavors of the sweet and sunny summer season.

The recipe that I propose below is followed by the Sicilian housewives, for the drying and seasoning.

In most of the Island to make this canned oil it's used San Marzano tomatoes, but in some locations are used those of Pachino, while in others you add the capers when the tomatoes are seasoned. I prefer to use San Marzano and do not add the capers, I faithfully follow the recipe of my home that has always conquered all. Very simple to prepare, sun dried tomatoes in oil, however, require a lot of care and patience during the delicate time sun drying. But if the daily grind does not leave you much time, today you can buy already dried tomatoes.

Wash the tomatoes and cut them lengthwise into two parts, arrange on a wooden board or a baking sheet and season with salt thoroughly. Then cover with a thin net, which is used to prevent that the insects are put above, and put them under the sun from 9 am to 5 pm. In the evening I recommend you store tomatoes inside to avoid damp evening. Repeat this for about 8-10 days, turning every two days, until the tomatoes will not lose all their water.

At this point, wash the tomatoes inside a pot with lukewarm water. Repeat for 2-3 times in order to eliminate all the salt. Then place them back in the sun 3-4 days, until they are completely dry.

Now go to season your tomatoes. Arrange in layers inside the bowl, you have sterilized before, alternating these layers put in inters cloves of garlic and some cloves sliced , fresh chilli both whole and cut into slices and oregano. At the end, add the extra virgin olive oil. The oil will have to overcome the final layer of tomatoes by 2-3 fingers. Every time that you consume tomatoes take care to add a bit of oil.

Usually the dried tomatoes are eaten as an appetizer accompanied by good homemade bread but if you get a little ' fantasy you can also add them to first, second and salads , giving a particular taste that will conquer your friends. Try, for example, to add the chopped dried tomatoes to spaghetti garlic and oil , or try to make a mousse to spread.  You will see the result .

Ingredients :

- San Marzano tomatoes (or Pachino variety , if you love the sweet flavors)

- Green and red hot peppers

- Origan

- salt

- extra virgin olive oil

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Canned tomatoes ("buttigghi i pomodoru")

There isn't a Sicilian boy or girl who at least once when was a teenager has not had to interrupt his summer vacation to help her mother, grandmother, aunts but even the neighbors to do the "buttigghi of pomodoru" (canned tomatoes). Although today it is more convenient to buy ready-made canned, in the Island this preparation is still a summer tradition for many, a bit ' as an anniversary during which the family but also close friends gather to spend a day together. As the Sicilian housewives we can use canned tomatoes throughout the year, avoiding to buy industrial products and why not save a bit ' on the budget of our spending , which never hurts .

First you place a large pot on the fire with water and soak the tomatoes already washed. Just the husk tomato breaks, remove the tomato from the pot and place it in a colander to drain. If necessary crushed tomatoes in colander with a fork to let out the excess water. Just the tomatoes have cooled put them in a vegetable mill and strain them. Applied the mill filter with narrower holes if you want to completely avoid the presence of husks. Be careful to pass the tomatoes several times so don't to waste the pulp, leaving it attached to the husk. If you intend to make a plentiful supply of canned for the winter you will have to boil many tomatoes and in that case we recommend you to use an electric blender .

Now pour the pulp that you have done ​​in the containers that have already sterilized and then sigillateli tightly. In the Island one time as containers were to reuse the bottles of beer that were opened during the year and aside from just to make preserves, from here the dialect word used " buttighi " (bottles) . Personally before to seal the containers I put in half some leaves of fresh basil. I don't add salt because I put it when i use the preservers for the preparation of a dish.


Now take a pot very large, line it with some tea towels and fill it with water. Put in containers, interlocking them gently to avoid breakage but not leaving much space between one and the other, otherwise they risk moving and jostling as they are boiling. Simmer for about half an hour. Finished boiling, outputs the containers and let cool thoroughly before storing them in your pantry. Now you will have canned tomatoes, without any preservatives , that you can use throughout the year .



I highly recommend you pay attention to the glass. Always handle containers with care especially when they are still hot, or while they're boiling !!!

Ingredients

- ripe tomatoes for sauce ( I personally prefer to use the quality San Marzano )
- water
- basil

Fig and almond jam

The fig and almond jam, sweetness riot, is an extraordinary mix of typical Sicilian flavors. To achieve the best I recommend you use fresh almonds and figs. The original recipe for this jam expected to leave the almonds whole and to use figs in their natural texture, but if you prefer a version more velvety for the palate you can pass shelled almonds in a mortar without, of course , doesn't chop too (or you will lose aroma and fragrance) and you can move the figs in a blender or a mixer, before allowing them to macerate with the sugar and the grated rind.

Boil a pot with water and once it reaches the boil remove from heat, pour the almonds and leave to soak for about 10 minutes. After private almonds of peel and dry them. You can skip this step if you decide to use already peeled almonds. Once this phase of preparation, clean the figs with a cloth slightly dampened with water and cut them in half lengthwise. Place them , then , in a bowl, sprinkle with sugar and grated lemon peel, cover with plastic wrap and let them marinate in the fridge for an hour. After this time, pour into a steel casserole heavy and simmer until the sugar begins to caramelize , being careful not to brown too much .

Now add the peeled almonds and stir to mix them evenly to fruit. Pour the Cognac and let evaporate at very moderate heat, stirring constantly . When the jam has reached the ideal consistency, remove it from the pot , transfer into clean jars and, at the end, close them tightly.

The fig and almond jam is ideal for a healthy and nutritious breakfast, but just as delicious to serve a tasty snack to all our friends, including vegetarian , gluten-free and vegan . And if your imagination kitchen will suggest it, you can use this jam for garnish some sweets made ​​at home from you.


For 4 jars 4 dl (13,52 fl oz):

-1 kg/3 lb of little and compact white figs
- 120 grams/4½ oz of shelled almonds (if you don't want to peel them, as recipe prescribes, you can buy almonds yet peeled)
- 700 grams/1 lb 8 oz of caster sugar (or, alternatively, brown sugar, I prefer it)
- 5 tablesppons of Cognac
- 1 grated lemon peel

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Sauce with capers and olives

The sauce with capers and olives is a tipycal Mediterranean seasoning, very simple to prepare.
Peel the spring onions and chop finely. Then, wash the capers under running waters to remove all salt and pat dry them with a blotting paper. Pit the green olives and cut into rounds.

Scald the tomatoes in boiling waters for a few seconds, then remove them with a slotted spoon and let cool for some minutes. At this point, peel them, open in half, remove the seeds and shake it to get a pass (if you prefer you can use vegetable mill instead the mixer).

Brown the oil in a large and heavy bottom, add the spring onions and fry them over a low flame but they must not take color (to be clear, they don't be browned): add capers and olives, pour the mixture of tomatoes and cook for 20 minutes, stirring often. Few minutes before removing the sauce from the flame, add salt and season plenty with oregano and ground black pepper. Divide the sauce in clean and dry vessels, close them hermetically and sterilize for 20 minutes.

The sauce with capers and olives is an ideal sauce for pasta. You need only to warm up it in a saucepan, adding a little of oil, for few minutes before using. This sauce, so prepared, can be saved in your pantry for about 8-9 months and be used, without problems, by vegans, vegetarians and celiac.

For 6 jars 2.5 dl (6,8 fl oz)

- 2 kilograms of firm and ripe plum tomatoes ("San Marzano")

- 4 spring onions

- 5 tablespoons of extra vergin olive oil

- 80 grams/3 oz of salted capers

- 80 grams/3 oz of green olives

- oregano (6/7 teaspoon)
- extra virgin olive oil

- salt (about 2 tablespoon, but adjust according to your taste)
- fresh ground black pepper (about 3 teaspoon of pepper, but adjust according to your taste)

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How to sterilize

You can preserve your homemade bottled  preserves safely and for a long time with few simple steps and, at the same time, contain scents, flavors and traditions.

1. Fill the jars with the prepared preserves and after seal them hermetically.

2. Wrap each jar in a clean cloth to avoid they can collide and crack boiling.

3. Put a towel on the bottom of the pot and set the jars. Add in the pot so enough cold water to exceed jars of  4 fingers, then close with the lid and bring to a boil. After boling  reduce to a minimum flame and from now on start to calculate half an hour of sterilization, or the time indicated for the selected recipe. I remember you that water must alaways exceed the jars, if the water decreases, add other hot .

4. Before removing jars from water, let them cool: sudden temperature changes can break those compromising the preserves.

Tools of the trade

To prepare the useful granny's preserves, you must use the righ kitchen accessories. Below, I indicate you few, but essential tools, you'll need to do the preserves.

- Wooden spoons of different sizes, long-handled to mix well

- A colander and a slotted spoon to drain

- A sieve and a blender to pass

- A pot, preferably a copper pot, to cook vegetables

- Casseroles and steel pains (stainless steel) in heavy bottom (the double bottom), to use for any preaparation and suitable to sterilize

- Glass jars with airtight lids new (screw or hook) with new rubber seals. Favorities vessels with a maximum capacity of 5 dl /3,38 fl. oz., so, once open, able to consume conserves quickly.