Marinated Dried Tomatoes

A fast and easy-to-prepare starter from Italy


100 g

dried tomatoes


garlic cloves


bunch thyme

olive oil

white wine

black pepper


Peel the garlic cloves (if you like garlic, take more than 2 cloves) and cut them into thin slices. Pick the thyme leaves from the stalks. The dried tomatoes should not be too hard.

Heat the olive oil in a frying pan and fry the garlic slightly. Add the thyme leaves and the dried tomatoes. Season with black pepper and let it steam for about 1 minute. Pour in the white wine, cover the frying pan and switch off the heat. Let the tomatoes soak for about 15 minutes, then put them in a small bowl and cover them with olive oil. Then let the tomatoes soak for at least one day. The marinated tomatoes taste even better the longer they stay in the olive oil.

Serve the tomatoes with crackers or fresh baguette.

Our wine suggestion: A glass of tangy, chilly rosé wine or a glass of chilly Gewürztraminer.

Our special hint: The leftover olive oil tastes excellent in salad sauces or in combination with pasta.