Marinated Oven Dried Tomatoes

Apr 04, 2019 Ingredients 1/2 cup/120 mL sun-dried tomatoes (packed in oil, drained and chopped) 1/2 cup/120 mL red wine 1/4 cup/60 mL basil (fresh leaves) 3 tablespoons/45 mL olive oil 2 to 4 cloves garlic (minced) 2 teaspoons/10 mL black pepper 1 teaspoon/5 mL sea salt Steps to Make It Place all ingredients into a food processor and blend until smooth.

DIRECTIONS Place the sun-dried tomatoes in a small bowl. Cover with boiling water (just to cover) and let soak for 3 minutes; drain. Slice, and return to bowl. Add in oil and remaining ingredients. Let sit at room temperature for 1 hour, stirring occasionally. Store in …

In a 1 quart jar or storage container combine the undrained tomatoes, olives, vinegar, onion, sugar and oregano. Cover and chill thoroughly for at least 4 to 7 days. To serve, drain the olives and tomatoes. Serve with crackers or croustades. Makes 12 to 15 appetizer servings.

Nov 06, 2001 Marinated Oven Roasted Tomatoes Categories: Appetizers Snacks Refrigerated, Fruits Vegetables Sun Dried Tomatoes Attributes: Natural, Non-GMO, Organic (Certified) Date product entered market: Nov. 6, 2001. Product Video. Oven roasted tomatoes marinated in sunflower oil and seasoned with a distinctive blend of herbs and spices. ...

nsoy Food started its activities in May 2006 after its 6.000 square meter closed area and 18.000 open area invesments had been completed. Quick Frozen (IQF) products and

Oven Dried Tomatoes with Garlic and Herb Oil tip www.bowlofdelicious.com Place tomatoes cut side up on a parchment covered baking sheet and sprinkle with plenty of salt. Bake at 250 degrees F for four hours. Meanwhile, mix together oil, garlic, herbs, and crushed red pepper When tomatoes are cooled, add them to the oil mixture and stir. More ›

Preparation steps. 1. Place the tomatoes in a bowl. Bring the vinegar and 200 ml (approximately 7 ounces) of water to a boil. Pour the mixture over the tomatoes, set aside, and let infuse for 30 minutes. 2. Peel the garlic, and rinse the rosemary. Remove the tomatoes from the bowl and drain on paper towels.

Serve on toasted slices of Italian bread or use as a stuffing for fresh vegetables--celery, zucchini, endive leaves, etc. Chop some up and sprinkle over a salad or top a pizza with slivered tomatoes. Add to eggs or quiche.

These can take anywhere from 12-24 hours to dry. This last batch took 21 hours. Since there’s so much oil in the marinade, store the dried tomatoes in the freezer to keep all winter long. Note: Save the marinade and use it to marinate vegetables or chicken before grilling or …