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Marinated Sun-Dried Tomatoes Recipe

Cookstr
Course:
Total Time: A Day Or More
Skill Level: Easy
Cost: Inexpensive
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 Marinated Sun-Dried Tomatoes

Photo by: Joseph De Leo

Rehydrated sun-dried tomatoes taste even better marinated in flavored oils, and best of all, the oil itself can be used. Store in the refrigerator up to 6 months.

Yield: Makes about 2 cups

INGREDIENTS
  • 3 cups water
  • 6 ounces sun-dried tomatoes
  • 8 garlic cloves, peeled
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh oregano or marjoram
  • 1 teaspoon black peppercorns (optional)
  • Extra virgin olive oil

Directions

Boil the water in a medium saucepan. Add the tomatoes and simmer for 2 minutes. Drain immediately and layer the tomatoes between 2 double thicknesses of paper towels, changing the paper several times, until the tomatoes are dry. (It is sometimes easier to blanch and dry them in 2 batches.)

Layer the tomatoes, garlic, rosemary, oregano, and peppercorns if using in a 2- to 3-cup jar with a tight lid. Pour enough olive oil in the jar to reach the top and completely cover the tomatoes. Cover the jar and let sit overnight in the refrigerator. Before using, bring to room temperature, then blot the tomatoes with paper towels to remove excess oil.


© 1993 Linda Zimmerman and Gerri Gilliland
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings

74kcal (4%)
31mg (3%)
9mg (15%)
9mcg RAE (0%)
733mg
42mg
3g
8g
3g
13g
0mg (0%)
443mg (18%)
0g (2%)
2g (4%)
2mg (11%)
FROM THE KITCHEN OF...

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