Never throw away anything.
That’s what my grandmother tells me – she keeps the oil from jars of sundried tomatoes and uses it to saute prawns. Apparently it tastes amazing and I believe it would – if I was a prawn-eater. Prawns or not, it’s a good idea to keep the oils and preserving liquids from jars of just about anything, because they are infused with flavour and can be used in so many ways. Prawns in sundried tomato oil, liquid from a jar of olives in a pasta sauce, artichoke oil in a marinade. Etc. People pay a lot for flavour-infused oils, but you can get them (pretty much) for free. Continue reading