Pomodori Secchi Imbottoti (Sun-Dried Tomato Sandwiches

An Italian antipasto that couldn’t be simpler or more elegant. Rehydrated sun-dried tomatoes get paired face-to-face with a drizzle of herb-infused olive oil between them, creating little two-bite “sandwiches” bursting with concentrated tomato flavor.

The infused oil is the filling. Garlic, red pepper flakes, and oregano warm gently in olive oil over very low heat for 5 to 8 minutes. You’re not frying the garlic. You’re coaxing its flavor into the oil without browning it. The second the garlic starts to color, pull the pan off the heat. Burnt garlic turns bitter and will ruin these.

Soaking the tomatoes is a balancing act. Ten minutes in warm water is usually enough to make them pliable without turning them soggy. You want them softened enough to press together but still chewy with an intense, concentrated sweetness. Over-soaked tomatoes taste washed out and fall apart.

Serve these at room temperature on a platter alongside olives, cheese, and crusty bread for a Southern Italian-style appetizer spread.

Chef Tips

• Taste the tomatoes before soaking. If they’re very salty, the soak will help wash some of that away. If they’re not salty, keep the soak time shorter.
• Pat the tomatoes completely dry after soaking. Wet tomatoes won’t absorb the infused oil.
• Match tomato halves by size so the sandwiches sit flat and look uniform on the platter.
• These hold at room temperature for a couple of hours, making them great make-ahead party food.

Variations

• Tuck a small piece of fresh mozzarella or a sliver of anchovy between the tomato halves for a more substantial bite.
• Add a fresh basil leaf inside each sandwich for an herbal pop of color and flavor.
• Use the leftover infused oil as a dipping sauce for bread alongside the tomato sandwiches.