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Place the sun-dried tomatoes in a bowl, cover with boiling water, and let stand for 10 minutes. Drain well on paper towels, then divide evenly among the jars with all of the remaining ingredients except the oil. Shake the jars well to mix. Pour in the oil and seal. Leave in the refirgerator for 2 weeks before using. Store for up to 6 months. "Note: Keep a constant supply of these tomatoes on hand -- they can be used for just about everything. Try them whole in sandwiches, or finely chopped and sprinkled over salads or into cooked pasta. Or, for Sun-Dried Tomato Paste, remove the juniper berries and bay leaves, and puree in a food processor." From: _Sun-Dried Tomatoes_ by Broderick, Sunset Books, from the library of Linda Shogren NOTES : As with any oil-pack containing garlic, keep these in the refrigerator for food safety! Posted to MC-Recipe Digest V1 #735 by hurlbert
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