Marinated Dried Tomatoes
Makes 4 cups
These marinated dried tomatoes are a staple in my kitchen. They’re great in dips and roasted vegetable dishes and, of course, as a topping on an endless array of savory dishes, from simple grains to salads to pizzas. You can also use the flavor-infused oil as a condiment, in salad dressings, or for sautéing vegetables or tempeh. If you use all of the tomatoes and have any leftover marinade, you can keep it going by adding more dried tomatoes, garlic, and herbs.
1 1/2 cups dried tomatoes
1/2 cup red or white wine
15 garlic scapes, chopped, or 15 cloves garlic, sliced
1 cup tightly packed basil leaves
About 1 2/3 cups extra-virgin olive oil
Place the tomatoes in a bowl or wide-mouthed quart jar. Pour in the wine and let stand for 2 hours, until the tomatoes absorb most of the wine and soften. Stir gently, from time to time, to work the tomatoes at the top down into the wine.
Add the garlic and basil; then pour in enough oil to cover everything. Mix and use immediately, or cover with lid and store on your kitchen shelf, where the tomatoes and their flavor-infused oil will keep for at least 1 year.
Swap balsamic or white wine vinegar for the wine.
Use a different herb or a combination of herbs in place of some or all of the basil: oregano, marjoram, rosemary, and thyme are all good choices.
Recipe Copyright © 2010 Leslie Cerier. All Rights Reserved to Leslie Cerier. Originally printed in Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (2010, New Harbinger Publications). Photo by Tracey Eller