Marinated Sun-Dried Tomatoes

Recipe by: Linda Zimmerman | from Grills and Greens

Cookstr

Total Time: A Day Or More

Skill Level: Easy

Cost: Inexpensive

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings

Calories 74kcal (4%)

Calcium 31mg (3%)

Vitamin C 9mg (15%)

Vitamin A 9mcg RAE (0%)

Potassium 733mg

Magnesium 42mg

Protein 3g

Sugar 8g

Fiber 3g