Then add the dried tomatoes and let them blanch for 4-5 minutes. After the necessary time, drain them in a colander and dry them very well with a clean tea towel.
Chop the anchovies, the parsley and the desalted capers well, put the tomatoes in a bowl, add the aromas and mix, to flavor them.
Transfer the tomatoes to sterilized airtight jars. Push them well, cover the jar entirely with oil and close again.
Store them for a week in a cool and dry place, before consuming them, so as to allow them to flavor well. Your dried tomatoes are ready to be enjoyed.
How to preserve dried tomatoes in oil
Once opened, keep the dried tomatoes in oil in the refrigerator for 3-4 days; cover them from time to time with extra virgin olive oil, so that they are always well covered by oil.
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