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MARINATED SUN-DRIED TOMATOES
So simple and of course there are many ways to make them.
* Put dried tomatoes in a bowl or jar with olive oil for 10 minutes. Add
your favorite Italian herbs, garlic, and season to taste with sea salt. Store
them in a cool place or serve them.
* Add dried tomatoes directly to a salad or a pasta dish and let them soak up
the dressing.
* Layer dried tomatoes in a jar interspersed with garlic cloves and fresh
herbs such as oregano and mint or basil, oregano and thyme. Add enough extra
virgin olive oil to cover.
Special Marinade for Sun Dried Tomatoes |
| | Makes 1 pint
Time: 2 hours, 5 minutes
1 1/2 cup dried tomatoes
1 3/4 cups wine such as Four Chimneys Organic Cooking Wine with Garlic
3/4 cup extra virgin olive oil
4 peeled cloves of garlic
1/2 teaspoon dried oregano or a couple of fresh sprigs or 2 teaspoons fresh
leaves
1 1/2 teaspoons dried basil or 1 1/2-2 tablespoons fresh leaves
1 1/2 teaspoons dried thyme, a couple of fresh sprigs or 1 1/2-2 tablespoons
fresh leaves
Option #1: Add sea salt, wine, wine vinegar or balsamic vinegar to taste
Option #2: Add rosemary, too. |
| Soak dried tomatoes in enough wine to cover them, 1 3/4 cups. You can also
marinate them in balsamic vinegar or wine vinegar. Drain and save the cooking
wine (for other cooking) after 2 hours. Marinate tomatoes in olive oil
(enough oil to cover them to preserve their moisture). Stir in garlic and herbs.
Put the lid on the jar and shake it. Taste the tomatoes. Optional: Adjust the
seasonings by adding one of the following to taste: sea salt, a little wine,
balsamic vinegar, or wine vinegar.
Improvisations
1- You can dress salads with the garlic-herbal olive oil, too.
2- For a quick and tasty dinner — fry tempeh in olive oil or in the garlic
and herbal olive oil. Add it to a salad of parsley, red onions, cabbage, and
sun-dried marinated tomatoes.
3- Add sun-dried marinated tomatoes to the Roasted Eggplant and Peppers Salad
on page —.
Keep it Going
When I ran out of these marinated (in wine) sun dried tomatoes. I marinated
some more (2 cups) sun-dried tomatoes in 1 1/2 cups Four Chimney organic red
wine vinegar for 2 hours. Then I strained the wine vinegar, (which only came
to 3/4 cup) and put the tomatoes in the same jar with the olive herbal oil
mixture (that the other sun-dried tomatoes marinated in). I added 3 cloves of
garlic since I had eaten the others and added more basil, oregano, and thyme. I
put the cover back on and shook the jar. They are now ready to use.
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