Tomatoes Preserved in Olive Oil

Inspired by a recipe in La Cucina: The Regional Cooking of Italy.

Preserved Jaune Flamme Tomatoes

Start with small fresh tomatoes, Jaune Flamme produces tomatoes that are generally 2 to 3 inches in diameter. Slice them in half and dry them in a dehydrator until dry and soft, they should be more moist than they would be for keeping as dried tomatoes.

For about 3 1/2 to 4 ounces tomatoes dried as described above:

1 cup good red wine vinegar, warmed
1/2 teaspoon salt
2 cloves garlic, peeled and thinly sliced
Chopped fresh mint or dried oregano to taste
Olive oil as needed

Soak the tomatoes in the warm vinegar for 20 minutes, stirring occasionally. Drain and toss with the salt, garlic, and olive oil as needed to dress them generously. Pack them in a clean jar and add olive oil to cover. These keep well at room temperature.

Serve these with a dollop of fresh goat or sheep milk cheese as an appetizer. They're tasty added to sandwiches or eaten straight from the jar.