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Friday, August 19, 2011

Marinated Tomatoes

Here is the recipe I promised. Once your tomatoes are oven dried they are best when reconstituted in olive oil which makes for a highly concentrated sweet and moist tomato unlike any other you will ever taste!
1 large cookie sheet full of Oven Dried Tomatoes
1 pint size jar
olive oil
kosher salt
Fresh herbs cleaned and wiped dry: basil, thyme, oregano, or whatever you like! If you don't have fresh you can use dry but only use a small pinch for each layer.
Sterilize your jar and lid, I did this in boiling water but a dishwasher also works great.
Once the tomatoes are cooled place a few at the bottom of the jar and sprinkle a bit of salt on top. Then add a small amount of the herb you are using. Repeat this process filling up the jar and pressing down lightly as you do. You will be surprised at how much will fit.
Now pour in the oil completely covering the tomatoes. Press down a bit with a fork to release any air pockets.
Add lid and keep at room temperature over night. The next day check to see if it needs more oil, they must be completely covered.
Now store in the fridge for 4 weeks and then they are ready to use!
These will keep for several more weeks in the fridge just as long as they are covered in oil. Once you use the tomatoes you can also use the sweet infused oil!

1 comment:

Andrea the Kitchen Witch said...

Ann this is brilliant!! those jars of oil packed sundried tomatoes, while delicious, are really expensive! This will be perfect for my cherry tomatoes (ya know, once they decide to ripe!) Thanks for the wonderful idea!