Semi-Dried Tomatoes in Olive Oil

Semi-dried tomatoes kept under oil are there whenever you want them. These with bacon or oil-packed sardines on a slice of sourdough are wonderful.

What you need:

• Semi-dried tomatoes50g
• Bay leaves, 2 small
• Black peppercorns, 10
• Garlic, 1 clove
• Vinegar1 tbsp
• Water400cc
• Olive oil
• Vegetable oil
• Storage container

1. Put 400cc of water in a pan and bring it to the boil. Lower to medium heat and add 1 tbsp of vinegar. Add the semi-dried tomatoes, and once it comes back to a simmer, turn off the heat. Leave for about five minutes, then lift the tomatoes out.

2. Let the tomatoes dry for a while in a colander. Once the surface has dried a little, move them to a storage jar. Add the garlic, peppercorns and bay leaves, and pour in oil until they are covered. If olive oil alone tastes too strong to you, blend in sunflower or rapeseed oil. Adjust to taste.

3. They are ready to eat after two or three days. The oil they sit in is good in cooking too, and carries the flavour. Top it up as it goes down.