Soak the tomatoes in 3/4 c warm water & 3/4 c warm vinegar for 2 to 3 hours. Drain & set on a kitchen towel. Pat dry. Stir together the basil, red pepper flakes, garlic & salt. In a 12 ounce jar, alternate layers of the tomatoes with the basil mixture. Pour in the olive oil, making sure that it covers the top layer. Eliminate any air bubbles. Screw on the lid & seal well. Marinate for 1 day before using. **NOTE: Do not use overly salty tomatoes. Ensure that the tomatoes are dried by the sun & not by an oven & that they are not already preserved in oil. Serve with bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (55g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 63 (80%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 32.9mg||1 %|
|Potassium 197.4mg||5 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.1g|
|Protein 0.7g||1 %|
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: 79
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