Capuliata

 

Find yourself some sun-dried tomatoes. My most recent batch of capuliata came from 8 1/2 ounces of sun-dried tomatoes (240 grams). Put them in a food processor and pulse them until they are finely chopped. According to taste, add a healthy pinch of dried oregano and/or a dried chile to the processor before pulsing. Wash and dry some jam jars (I was able to fill two). Fill the jars with the chopped tomatoes. You may have to push them down a little, but do not stuff the tomatoes into the jar too hard. Pour good-quality olive oil into each jar, pausing halfway through for the oil to slither into all the nooks and crannies, until the capuliata is covered with a thin film of oil. Close the jars. Store in a cupboard for up to a year (no need to refrigerate after it’s been opened, as long as there’s always some oil on top).  But what do you do with capuliata, I can hear you asking. Well, you can use it as a crostino topping, or dollop it alongside some cured meats for an antipasto. You can use a few spoonfuls to dress pasta, along with copious amounts of chopped parsley and grated pecorino. You can spread a dollop of it on a nice crusty sandwich along with something smooth and cool to calm down the flavors, like ricotta (I’d add some arugula, too).