Pomodori Secchi Imbottoti (Sun-Dried Tomato Sandwiches
Yield
15 sandwichesPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | each |
sundried tomatoes
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 3 | teaspoons |
garlic
finely minced |
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| ¼ | teaspoon |
oregano
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | each |
sundried tomatoes
|
*
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
garlic
finely minced |
|
| 0.6 | ml |
red pepper flakes
|
|
| 1.3 | ml |
oregano
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Ensure that the tomatoes are not overly salty.
Refresh them in warm water to cover for about 10 minutes.
Soak them just long enough to soften them, but be careful that they do not become soggy.
Drain and pat dry.
Warm the olive oil in a small sauté pan over very low heat.
Add the garlic, red pepper flakes and oregano and warm for 5 to 8 minutes.
Be careful not to let the garlic burn.
Season with salt and pepper to taste.
Make the "sandwiches" by laying one tomato face down, drizzling a bit of the herb-infused olive oil on it and covering with a second sun-dried tomato.
Serve at room temperature.
