Sun dried Tomatoes with Anchovies Capers and Fennel Seeds

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Posted by in Recipes on Mar 14, 2013 . .

5 oil-packed anchovy fillets, rinsed, dried, and cut in half crosswise
3 Tbsp salted capers, rinsed and patted dry
1 Tbsp fennel seeds
20 dry packed sun-dried tomatoes
1 bay leaf
Olive Cart California Arbequina Extra Virgin Olive Oil

Flace a piece of anchovy, a few capers and a few fennel seeds in each of 10 sun-dried tomatoes. Top with another dried tomato and press together firmly as if making a sandwich. Place a clean, small, stout jar, stacking them tightly. Slide the bay leaf along the wall of the jar, pour in Olive Cart California Arbequina Extra Virgin Olive Oil to cover, and cap tightly. The dried tomatoes need a day to soften in the oil before using. Store in the refrigerator for up to 1 week. Bring to room temperature before using.

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