Try this Dried Tomatoes in Olive Oil recipe, or contribute your own.
Suggest a better descriptionDip dried tomato slices in vinegar. Shake off excess. Pack in a jar and cover with olive oil. Store at a cool temperature 1 month before use. Refrigerate for up to 6 months. The oil solidifies at refrigerator temperatures, but quickly liquefies at room temperatures. Makes 1 pint. CAUTION: Do not add fresh garlic or fresh herbs to oil packed tomatoes. The US Department of Agriculture cautions against this because garlic and herbs are low-acid foods which create a low-acid, anaerobic environment when placed in oil. This could result in the perfect breeding ground for botulinum, the bacteria causing botulism. Posted to MM-Recipes Digest V4 #8 by Tracy Stricklin
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Serving Size: 1 Serving (670g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1909 | ||
Calories from Fat: 1909 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 216g | 288 % | |
Saturated Fat 29.8g | 149 % | |
Monounsaturated Fat 157.6g | ||
Polyunsanturated Fat 22.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.3mg | 0 % | |
Potassium 2.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1909
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