Marinated Sun-Dried Tomatoes
- Active Time 15m
- Total Time 96h 30m
Yields about 2 cups
These tomatoes make an ideal gift. The oil is delicious when poured over pasta or used for sautéing vegetables. Toss the tomatoes with pasta and fresh basil for a simple, delicious meal. Chopped dried tomatoes are excellent sprinkled over a green salad.
- 30 ripe tomatoes
- Equal parts water and white wine vinegar, to cover
- 1 clove fresh garlic, minced
- 2 bay leaves
- 6 black peppercorns
- 1 tablespoon pine nuts
- 1 small dried red chile, crumbled
- 1/2 cup virgin olive oil
Slice the tomatoes in half lengthwise. Put the tomatoes cut-side up on window screens covered with cheesecloth in a sunny location. Bring inside at night. After about 4 days the fruit will be leathery and pliable.
Freeze the tomatoes for 4 days below 0 degrees F or heat them in the oven on a baking sheet for 10-15 minutes at 160 degrees F to destroy insects. (You can stop here for sun-dried tomatoes, just place the dried tomatoes in airtight glass jars and store in the refrigerator for up to 6 months.)
In a mixing bowl, soak the tomatoes in equal parts of water and vinegar and let stand for about 15 minutes, or until soft and chewy. Drain on paper towels and pat dry. Pack into clean storage jars using tongs.
Combine the marinade ingredients and pour over the tomatoes. Clean the rims, cap tightly and label. Let the flavors marry for about 1 week before using. Store in the refrigerator for up to 1 month after opening.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
116 calories; 8g total fat; 0mg cholesterol; 21mg sodium; 11g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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