sott'olio

How to dry tomatoes in the oven and safely store them in oil. With a chewy texture and rich flavor, you'll welcome them in winter when fresh tomatoes are lacking.

These tomatoes, roasted slowly with a little olive oil and salt, become intensely flavored cups of sweet, tangy tomato goodness.

The Mediterraneans have a love of storing cheeses in olive oil, a handy way of keeping food fresh in a warm climate with an abundance of olives. I decided to make an English garden recipe with some Bath Soft Cheese that I had.

Not quite a pickled mushroom, and more than a marinated mushroom, this is the Italian preservation technique called sott'olio, which results in an especially meaty preserved shroom -- especially if you use porcini or chanterelles.