Sun-dried tomatoes recipe. Sun-dried tomato salad

Of course, you can buy sun-dried tomatoes at the store—everything can be bought these days. But a modest jar for a relatively high price is not suitable for any large-scale feast, and it’s also expensive for a simple family dinner. Meanwhile, the snack is so good that once you try it, you will waltz around the small tempting jar and persuade yourself not to stray from the path of “rational” purchases. Don't waltz! Let's make sun-dried tomatoes ourselves, in our kitchen, to our own taste and in our own way, but without going far from the cooking technology in their homeland.

Depending on the degree of drying, there are sun-dried and baked tomatoes. Baked tomatoes remain more meaty, their cooking time is 1-2 hours. The dried ones must be kept in the oven for at least 4-7 hours, during which time they will wither very well. Our ovens are, of course, not industrial ovens, as close as possible to the peasant “natural” method of cooking in the fresh warm air, but drying tomatoes works well at home.

Ingredients

To make sun-dried tomatoes you will need:

• tomatoes - 2 kg
• pepper
• dried and fresh herbs
• garlic
• olive oil

Sun-dried tomatoes in the oven

Cooking time: 4-5 hours / Yield: 360-400 g sun-dried tomatoes

Wash the tomatoes and cut them into halves if they are small, or quarters if they are large.

Cover a baking sheet with parchment and arrange the tomato halves quite tightly together, maybe even slightly overlapping. You need to lay it cut side up.

Prepare a mixture of salt, pepper and sugar in a separate container. Be sure to use sugar, no matter how sweet the tomatoes seem to you. When they dry out, they become more sour than when they were fresh. Take 3 parts salt and pepper and 5 parts sugar (for example, 1.5 teaspoons of salt and sugar and 2.5 teaspoons of sugar). If desired, the amount of pepper can be reduced to 2 parts (1 teaspoon).

Sprinkle the mixture over the tomatoes, making sure to cover each half or quarter. Sprinkle with dry herbs, place peeled garlic cloves (4-5-6 on a baking sheet) and drizzle lightly with olive oil.

Place in a preheated oven. If you do baked tomatoes, then set it to 100 degrees and hold it for about 2 hours. For dried ones, set 120 degrees and keep in the oven for about 4-5 hours. Be sure to use the convection mode, and if not, use a wooden stick, placing it between the door and the oven for ventilation.

If you are making sun-dried tomatoes for several jars, wash and dry them by the time the tomatoes are ready. Also prepare fresh herbs and garlic.

Pour some oil into the jar, add chopped garlic and chopped herbs.

Fill in sun-dried tomatoes olive oil, filling the voids. For taste and longer preservation of the tomato, you can pour in a little (1-2 tablespoons per 0.5 liter jar) balsamic vinegar.

Place the finished jars in the refrigerator, where they can be stored for several weeks, and use as needed.

• What tomatoes are suitable for drying at home? In Italy, certain varieties are used to make sun-dried tomatoes. We won’t look for exactly these, but when choosing, we’ll take into account that the fruits should be fleshy and not watery, otherwise all that will remain is the skin. Cream tomatoes, or small round “grape” tomatoes, and, of course, cherry tomatoes are good in this regard.
• How and when to add spices? This important nuance drying tomatoes. You can sprinkle the tomatoes with all the spices immediately during heat treatment, or you can put the spices directly in a jar, where the sun-dried tomatoes will go to pick up aromas.
• Which spices are best? If the recipe includes fresh herbs, then you should not dry the tomatoes with them - it is better to flavor the oil and then use it. But with dried herbs, so that they open better, the tomatoes can be safely sent to the oven.
• What spices do Italians use and how much? Basil, thyme, rosemary - classic. You can also take a full set of Provencal seasonings: thyme, marjoram, basil, rosemary, oregano, savory. Herbs and spices are added to taste; there are no strict recommendations.
• Regarding the oil olive first pressed, it is used by the Italians, or domestic refined sunflower) decide for yourself.
• Store tomatoes at room temperature or in the refrigerator, depending on the recipe. Keep the opened jar in the refrigerator. You can only remove tomatoes from the jar with a dry fork or spoon, otherwise they will become moldy.

Sun-dried tomatoes, recipe for the winter

• Cream tomato 2 kg
• Refined olive oil 250 g
• Dried basil 1 tsp.
• Dried rosemary 0.5 tsp.
• Dried thyme 0.5 tsp.
• Allspice 1 pc.
• Bay leaf 1 pc.
• Pinch of sea salt
• Dried garlic pinch
• Several black peppers
• Clove optional 1 pc.

Cooking time: 4-5 hours / Yield: 500 ml

1. Wash ripe and whole tomatoes and cut in half.
2. Scoop out the core of the tomatoes along with the seeds using a teaspoon.
3. Place the tomato halves on a baking sheet lined with foil, cut side down, after lightly salting each half - this will help them dry better.
4. Preheat the oven to 120 degrees C. Let the tomatoes dry for 2 hours in convection mode. If your oven does not have such a mode, make it using soaked in cold water use a wooden stick to place the gap between the oven and the door. Tomatoes must be ventilated to avoid drying out.
5. After a couple of hours, change the drying temperature, lowering it to 100 degrees and leave the tomatoes to dry for another 2-3 hours. Drying time depends on the nature of the fruit: juicier ones will take longer to dry. So check back and, if you find that some of the halves have wilted enough, take them out of the oven. Let the rest get to the point.
6. Prepare the jar. Wash it and dry it with a towel. Place all the spices on the bottom.
7. Watch the oven ready-made tomatoes Now you will need to remove it every 10-20 minutes. Place them in a jar.
8. When the jar is full, heat the oil, but do not bring it to a boil. Fill the tomatoes with hot oil to the middle, lightly hit the jar on the surface of the table to release the air from below, then fill it with oil to the top, just under the lid. It is important that the oil covers all the tomatoes without leaving any “dry”. Screw on the lid and shake the jar a couple of times so that the oil gets onto the lid and condensation does not form.
9. Then cover with a towel and leave to cool under it until the morning.
10. Store sun-dried tomatoes at room temperature, but open jar keep in the refrigerator.

Sun-dried tomatoes in a vegetable dehydrator

If you are lucky and have an electric vegetable dryer in your kitchen, the process of drying tomatoes will be simple, although longer, because you will have to wait from 9 to 17 hours for the tomatoes to dry. The larger, meatier and juicier pieces fruits, the more time it takes. The advantage of this method is a uniform and precisely set temperature, which is not achievable in the oven.

Prepare the tomatoes according to the instructions described above, it is better if you remove the middle with the seeds. Place on trays, cut side up (otherwise juice will drip onto the dryer motor). Approximately 1 kg of tomatoes fits on one pallet; you need to calculate the quantity based on this. Drying temperature 70 degrees C. Swap the trays from time to time. This is all.

When using a dehydrator, it is important not to dry out the tomatoes, so as with the oven, make sure they remain soft and flexible. No juice coming out? Great, the tomatoes are ready.

Sun-dried tomatoes in the microwave

Most quick way drying tomatoes, when you urgently need to prepare them for inclusion in some dish, for example, in. These tomatoes are not for long-term storage. Cooking algorithm:

1. Place tomato slices on flat dish microwaves. Turn on maximum power for 5 minutes. Turn it off, but do not remove the dish with tomatoes, but let it stand in the closed microwave for 10 minutes.
2. Remove the dish with tomatoes, drain the juice and place again. Dry on full power for another 3 minutes. And keep it in the closed chamber of the device for another 3 minutes.
3. Further - sterile jar, spices, oil - everything according to the instructions (see above).

Sun-dried tomatoes: what do you eat with and where to add them?

How to use sun-dried tomatoes? They are also good on their own as a snack. Sun-dried tomatoes - great addition for fish, meat, cheese. Salads, bruschettas, and pasta are made with tomatoes.

Try sun-dried tomatoes and you will definitely find what and where to use them! Unless, of course, they disappear first. In the most mysterious way.

You can also dry tomatoes for the winter (if they last), since dried tomatoes last much longer, or you can eat them almost immediately. Our hottest harvesting season is at the beginning of autumn, but, for example, in Italy it is customary to cook sun-dried tomatoes in the summer. Recipes for sun-dried tomatoes at home are very popular in Mediterranean cuisine. Anyone who has been on vacation in those parts has undoubtedly tasted this original tomato dish and, perhaps, brought with them a recipe for its preparation.

What do you eat sun-dried tomatoes with, and where should you add them? Most simplest option the use of such dried tomatoes - regular sandwich, that is, a tomato is placed on a piece of bread with butter or soft cheese. However, this is a simple, but not the only way to use tomatoes.

Sun-dried tomatoes, cooked in the oven or microwave, can be added to salads, pizza, sauces, and also served with cutlets, fish, pork, etc. During cooking, most of the moisture should evaporate from the tomato, so to speed up this process, it is better to select tomato varieties that are as fleshy and not juicy as possible. Various blanks Tomatoes in winter not only add variety to our menu, but also help remove cholesterol from the body. It is clear that in canned tomatoes, as well as in other products, the amount of nutrients is less than in fresh vegetables and fruits, but they undoubtedly exist.

Ingredients:

Preparation

1. Rinse the vegetables under running water.

2. Then wipe dry with a napkin or towel.

3. Cut each tomato into four parts or in half (depending on the variety and size).

5. Using a teaspoon, remove the seeds and pulp from the centers, leaving only the walls and shell.

6. Cover the baking sheet with baking paper or grease with oil.

7. Place the tomato quarters over the entire surface of the baking sheet, cut sides up.

8. Then add salt to all the pieces, sprinkle with dry herbs and pour over oil.

9. Place the prepared tomatoes in an oven preheated to 120 o C for 4-5 hours.

10. As the tomatoes dry, make sure they do not dry out; if necessary, turn the baking sheet 180 degrees clockwise. This is necessary so that the vegetables dry evenly.

11. After the tomatoes have dried, take them out. Place a sprig of basil at the bottom of a sterilized 500-gram jar and pour in a little oil.

12. Posting tomato layer, sprinkle it with herbs, place a few chopped garlic cloves on top.

13. In this way, fill the entire jar in layers, fill it with oil, and close the lid.

14. Place in the refrigerator for storage.

After a few days, the sun-dried tomatoes will infuse, become saturated with the aromas of herbs and will be ready to eat.

Everyone knows what they look like canned tomatoes: pot-bellied rounds float in brine among dill sprigs and easily burst when you press on the thin skin, under which the watery, salty pulp is hidden. This is how our grandmothers canned tomatoes, and we know how to handle these tomatoes: turn them into paste, add them to salads, just eat them as a snack, remembering the summer. But Italian grandmothers and quite young women store tomatoes differently. They dry tomatoes and certainly know exactly how to use them. dried tomatoes. Italian cuisine would lose a lot if it did not include dishes with dried tomatoes.

Recently, this, in general, simple product has appeared in our grocery baskets. Attracted by the unusual product and the new culinary possibilities it opens up, we completely forgot that we absolutely do not know how to use dried tomatoes in cooking and simply don’t know any recipes with dried tomatoes. The easiest way to solve this problem is to take a look at where residents put their dried tomatoes. Mediterranean countries. It turns out they use dried tomatoes as often as possible. And they even know how to dry tomatoes at home. Learning all this is easier than it seems at first glance.

How are tomatoes dried? Properties of dried and sun-dried tomatoes
Let's start by clarifying a small but persistent misunderstanding that arose after the appearance of dried tomatoes in our country. In their historical homeland, Italy and nearby regions, dried tomatoes are called “pomodori secchi”, and this is exactly what is written on the cans of this imported product. For some reason, the translators decided to interpret this phrase as “sun-dried tomatoes,” but this did not change the contents of the package. So all sun-dried tomato recipes are suitable for dried tomatoes, and vice versa. But before you use dried tomatoes, you should know some more subtleties:
In our realities, these conditions are best met by tomatoes of the “cream” variety. Wash them, dry them and remove the stems. Cut in half, remove seeds and most of the juice, then cut into semicircles and place in a vegetable dryer for 12-15 hours at a temperature of ≈50°C. Or head to the store to buy dried tomatoes and use them to your liking.

How can you use dried tomatoes?
Sun-dried tomatoes are a universal product, ready to be eaten as a snack or processed into more complex dishes. As a rule, the knowledge and imagination of most housewives is only enough to use dried tomatoes as a seasoning. But these tips can significantly expand the range of culinary possibilities:

1. It's easy to restore dried tomatoes, just pour them drinking water 1:1 and leave for several hours or overnight. During this time dried vegetables will absorb almost as much moisture as they lost during the harvesting process, the core will become soft again, but the taste and aroma will remain richly sweet, like sun-dried tomatoes. By the way, soaking will remove excess salt from sun-dried tomatoes.
   
2. There is an accelerated method for restoring dried tomatoes with vinegar. To do this, dissolve a tablespoon of vinegar in a liter of water and bring to a boil. Then the dried tomatoes are immersed in boiling water for just a couple of minutes, during which the vegetables become soft but remain firm. You can do without vinegar, but then you will have to cook the dried tomatoes a little longer: 3-4 minutes.
   
3. Ground dried tomatoes are made even faster in a blender or coffee grinder. It is advisable to do this immediately before using dried tomatoes, adding the resulting powder, along with other spices, to salad dressings, baked goods, soups, omelettes, stews and other vegetable and meat dishes.
   
4. It is better to prepare marinated dried tomatoes yourself rather than buy them in tins or glass jars. Moreover, it’s so easy to do: put sun-dried tomatoes in a bowl with a lid, sprinkle with dried herbs (traditional italian basil, oregano, Bay leaf etc.), add a few peas allspice and garlic cloves (if you bake them first, it will be great!). Heat the olive oil and pour over the tomatoes to cover them completely. Cover and leave in the refrigerator for a day.
   
5. Dried tomatoes in oil with cheese are the secret of the most experienced Italian housewives. It consists of putting a leaf on each piece of sun-dried tomato. fresh basil, top it with a slice of hard mature goat (Pecorino or similar) or cow (Parmesan or Grana Padano) cheese, and top with a second slice of sun-dried tomato. Such compositions are placed in a jar, filled with warm olive oil and marinated for about a day.
   

Where do you put dried tomatoes? Recipes for dishes with dried tomatoes
Dried tomatoes in oil are the most common, but far from the only method of pickling and processing in general. Let's say more: even the Italians themselves fell in love with sun-dried tomatoes only in the 18th century, and since then they have continued to experiment with recipes. So it's possible that you can figure out how to use sun-dried tomatoes in your own way. In the meantime, for inspiration, check out the most successful of existing recipes dishes that use dried tomatoes:

1. Bruschetta with sun-dried tomatoes. For 1 baguette, take half a glass of sun-dried tomatoes, pre-marinated in oil, 5 fresh tomatoes medium ramser, 200 grams of Mozzarella cheese, 4 tablespoons of extra virgin olive oil, 3 cloves of garlic, a bunch of fresh basil, 1 tablespoon of balsamic vinegar and a pinch of salt and freshly ground pepper. Cut the baguette crosswise into slices about 3 cm thick. Place in one layer on a dry baking sheet and dry in the oven for 2-3 minutes. Meanwhile, grind fresh tomatoes, mix them with dried tomatoes, crushed garlic, chopped basil, olive oil, balsamic vinegar and spices. Place tomato mixture and grated cheese on toasted bread. Return to the oven and bake for 5 minutes. When the cheese is melted, remove and serve hot or cold.
   
2. Pesto sauce with dried tomatoes. For 100-150 grams of sun-dried tomatoes, take 1 large fresh tomato, 50 grams of hard mature cheese (such as Parmesan), 50 grams of nuts (pine, almonds or walnuts), 5 tablespoons of extra virgin olive oil, 1 clove of garlic, a pinch fresh leaves basil, a pinch of ground paprika. Roughly chop the sun-dried and fresh tomatoes, grate the cheese, peel and chop the garlic. Place the tomatoes, nuts, herbs and garlic in a blender bowl and puree, gradually adding olive oil and grated cheese. If desired, components can be changed and/or added, for example, capers, arugula, oregano, soft cheese, dried pepper and even anchovies.
   
3. Pasta with sun-dried tomatoes. For 500 grams of dry pasta (preferably using feathers, or “penne”), take 1 cup of dried tomatoes, 1 cup of cream, 500 grams of chicken fillet, a bunch of fresh basil, 2 sweet peppers of any color, 4 cloves of garlic, 2 tablespoons of extra olive oil virgin and chili powder on the tip of a teaspoon. Cut the meat small cubes and fry in a greased frying pan. Peel and chop the garlic. Core the sweet pepper, cut into strips and bake in the oven until soft. Grind dried tomatoes in a blender. Add garlic to the fried meat, after a minute add baked and finely chopped peppers, tomato puree, garlic, chopped basil and pepper into the pan. Pour in the cream and simmer, covered, over low heat for half an hour until thickened. Meanwhile, cook the pasta until al dente, drain and divide into serving bowls. Place hot sauce on top of pasta.
   

We are thoroughly preparing for the arrival of winter; we need to stock up on vitamins until next summer. To do this, we can can vegetables, make jam - we try to preserve the gifts of Mother Nature. All this takes a lot of time, space and effort. However, some enterprising housewives have adopted the experience of the Italians and no longer roll tomatoes into jars, but dry them. This saves a lot of space and time, and you can make just as many dishes. For those who do not yet know what we are talking about, we will tell you about dried tomatoes, how they should be used and where they can be added.

How to properly dry tomatoes at home?

It is worth immediately noting for those who buy finished goods, that in our country the name of the product is translated incorrectly. In the store on the cans you can see the inscription: “ Sun-dried tomatoes", but in reality we are talking about dried. Thus, all the recipes that you find on the Internet or in books, and those that we list, are suitable for the first and second types of vegetables.

But better make the blanks yourself. Moreover, it’s easier than preserving it in jars:

1. Buy 3 kg of vegetables. “Cream” or “cherry” varieties are better suited, but any can be used. The main thing is that they are ripe;
2. Wash them, dry them and cut them in half;
3. Then use a teaspoon to remove the pulp. You can’t dry it, but you can use it to prepare other dishes, don’t throw it away;
4. Sprinkle the resulting halves with salt (to specified quantity need to spend 2 dessert spoons) and herbs (basil, rosemary or other favorite seasonings are suitable);
5. Next, we send the workpieces to the dryer for 5-6 hours at a temperature of 70 degrees;
6. Or in the oven for 6-7 hours, preheated to 80 degrees. And don't forget to turn the slices over.

Keep finished product Can be in a fabric bag in a dry place or in the freezer. The last option is the most suitable, since in this case the beneficial substances are better preserved. But, if this is not possible, the first option will do. Main, so that the fabric allows air to pass through.

Are there any benefits from sun-dried tomatoes?

Tomatoes are rich useful substances. They contain:

• Vitamins A, B, K, PP;
• Iodine, magnesium, glucose and manganese;
• Carotene;
• Folic and ascorbic acids;
• Fiber and pectin substances.

Several Yet useful properties these vegetables:

• Tomatoes help cope with vitamin deficiency;
• Thanks to the fiber they contain, they normalize intestinal function and treat constipation;
• It has been scientifically proven that tomatoes reduce cholesterol levels, thereby preventing the clogging of blood vessels and the formation of cholesterol plaques;
• Their regular use improves memory thanks to great content lycopene. It is also the most powerful antioxidant found in food, which can protect DNA and prevent tumorigenesis.

They also have disadvantages. Should limit the consumption of tomatoes for people suffering from gastrointestinal diseases.

In addition, if you eat them in uncontrolled quantities, over time, salt deposits in the joints and kidney stones are possible. But from such side effects It's easy to protect yourself. You just need know the limits.

What to do with dried tomatoes?

They can be used in any dishes. But before you start preparing them, you need to soak them, then the taste will be sweeter and more like the taste of fresh vegetables.

You can do this as follows:

• Fill in warm water and leave for a while (2-3 hours), they will absorb the liquid and become soft. At the same time, the excess salt will go away, but the taste of the seasonings will remain;
• If you need to “revive” them quickly, use vinegar. Boil a liter of water and add a spoonful of acid. Then put it in boiling water required quantity dried tomatoes for 2 minutes. They will soften and become tastier. If you cook them without vinegar, then you need to keep the vegetables in water for 3-5 minutes;

You don’t have to soften them, but chop them finely and use them as a seasoning.

Also dried tomatoes marinate . To do this, put them in a jar, add a few peppercorns, sprinkle herbs and pour heated olive oil to the top.

On the first day, the jars should be put in the refrigerator. Then you can move it to any dark place.

Sun-dried tomato sauces and salads

A huge number of tasty and simple dishes it is possible to prepare:

• Pesto. For it you will need 150 g of dried vegetables, 50 g of cheese and nuts, basil and ground paprika(a pinch of this and that), garlic clove, 5 tbsp. spoons of olive oil. All ingredients, except cheese and butter, must be crushed to a puree, and then gradually add butter and cheese (ground on a fine grater). The sauce is ready. You can serve it with anything. Some fans simply spread it on bread;
• Salad for dinner. Cut Mozzarella cheese (40 g) into cubes, tomatoes (4 pieces) into strips. Cut green olives (10 pieces) into 4 parts, arrange red onion (half a head) into rings. We tear leaves with our hands Chinese salad and place the ingredients on them one by one, placing cheese cubes on top. The dish is filled with a dressing made from oil, vinegar, salt and pepper.

And you can even make hot sandwiches:

1. Vegetables marinated in oil are mixed with chopped garlic, basil and cheese.
2. The resulting mass is spread on baguettes and placed in the oven or microwave for 5 minutes.

During this time, the cheese will melt and the sandwiches will turn out very tasty. No one has ever refused such a treat.

Dried tomatoes: what do they eat with, where can they be added?

Put them in first courses, and soups will no longer be bland. Or make the famous pasta:

• To do this, you will need to cut 500 g of chicken fillet into small cubes, sprinkle it with chopped garlic (4 cloves) and fry in a frying pan;
• Separately, bake in the oven cut into strips Bell pepper(2 pieces);
• Grind tomatoes (500 g) in a blender to a paste;
• Then mix the meat with baked peppers and tomato paste;
• Sprinkle everything with basil, pour in cream (1 cup) and fry a little more.

Pasta (it’s better to use “peri” or “penne”) is cooked until tender, placed on plates and topped with hot sauce before serving. The dish turns out incredibly tasty and satisfying. It is good to serve to guests and for family dinners. It will definitely become one of your favorites.

Sun-dried tomatoes are a real hit among winter preparations. They can be added to porridges, made into marmalade, or simply eaten with potatoes in winter. Now you know how to make dried tomatoes, how to use them and where to put them.

And it becomes clear that this is a universal food. Wherever you use them, they will delight you and your friends with a good feast.

Video recipe for making sun-dried tomatoes

In this video, Dmitry Treskin will show you how to properly make sun-dried tomatoes “Italian style”, what are the subtleties and nuances when preparing:

Many people have probably heard about this great snack of Mediterranean origin, and some may have even prepared it at home. But not everyone knows how to use it correctly great dish. Today we will tell you what they eat with and where they add sun-dried tomatoes in oil and you, using our recommendations and recipes, will be able to enjoy such an unusual, but very tempting and incredibly tasty spicy delicacy.

What do you eat with and where do you add sun-dried tomatoes?

The easiest way to consume this amazing snack is to flavor it with a piece of fresh bread with soft cheese. It turns out incredibly tasty original sandwich. Sun-dried tomatoes also work great in baking if you chop them finely and add them to bread dough when kneading or add them to the filling for pies.

Italians successfully use sun-dried tomatoes as one of the components for pizza, the taste of which, when added to this preparation, is transformed beyond recognition and acquires originality and uniqueness, and they also throw such tomatoes into pasta, making it simply irresistible.

There are many recipes using sun-dried tomatoes, as well as spiced oil in which they are stored. A dressing based on it gives the dish incredible taste and a unique aroma.

The taste of sun-dried tomatoes in oil also goes well with meat, fish and cutlets.

Below we will offer several options for simple dishes with sun-dried tomatoes.

Ingredients:

• tomatoes dried in oil – 120 g;
• pasta – 300 g;
• olive oil or spicy oil with tomato – 35 ml;
• grated parmesan – 1/2 cup;
• fresh herbs basil – 3-5 sprigs;
• salt and pepper - to taste.

Preparation

Boil the pasta until done. Finely chop the sun-dried tomatoes and chop the pre-washed and dried basil, add to the container with the pasta. Pour in olive or spicy oil from sun-dried tomatoes, add grated Parmesan, salt and pepper to taste, mix and serve.

Salad with sun-dried tomatoes and chicken

Ingredients:

• tomatoes sun-dried in oil – 200 g;
• boiled chicken fillet– 450 g;
• soft cheese or feta cheese – 200 g;
• arugula salad – 1 bunch;
• pitted olives – 100 g;
• olive oil;
• lemon juice;
• ground black pepper;
• salt.

Preparation

Boiled chicken breast cut into small cubes or strips. Finely chop the sun-dried tomatoes, chop the olives into rings, and cut the cheese into cubes.

Mix the prepared ingredients and arugula in a large bowl and season with a mixture of olive oil, lemon juice, salt and pepper. You can also add a little spicy sun-dried tomato oil to the dressing, this will only improve the taste of the finished dish.

Ingredients:

Preparation

Chop sun-dried and fresh tomatoes, finely chop basil and pre-peeled garlic, mix all the crushed ingredients, adding olive oil, balsamic vinegar and salt to taste and let it brew for ten minutes.

Cut the loaf or baguette into slices and dry them under the top grill in the oven for two minutes.

Now put the filling on the bread slices, sprinkle grated cheese on top and leave in the oven for five minutes or until the cheese melts. We serve the sandwiches to the table immediately hot.