Sun-dried tomatoes in olive oil

Sun-dried tomatoes in olive oil

Marinate your way to extra flavor with this simple combination. Sun-dried tomatoes, suspended in olive oil, with just a dash of vinegar, thyme, and garlic. Delicious on a salad. Delicious on low-carb pizza. Delicious almost anywhere on your plate!

Sun-dried tomatoes in olive oil

Marinate your way to extra flavor with this simple combination. Sun-dried tomatoes, suspended in olive oil, with just a dash of vinegar, thyme, and garlic. Delicious on a salad. Delicious on low-carb pizza. Delicious almost anywhere on your plate!
USMetric
12 servingservings

Ingredients

  • 513 oz. (2¾ cups) 150 g (650 ml) sun-dried tomatosun-dried tomatoes
  • ¾ cup 180 ml olive oil
  • 2 2 sliced garlic clovesliced garlic cloves
  • 1 tbsp 1 tbsp white vinegar 5%
  • fresh thyme
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Instructions

  1. Most cooks start with store-bought, good quality sun-dried tomatoes. Of course, if you have a dehydrator, or patience and a low-temperature oven, you may begin with fresh tomatoes.
  2. Layer tomatoes, along with a few sprigs of fresh thyme and thinly sliced garlic, in a clean glass jar.
  3. Add a splash of vinegar and add olive oil.
  4. Leave at room temperature to soften for a couple of hours. These marinated tomatoes can be stored in the fridge for up to two weeks.

Tip!

Make a few extra jars to give away to friends and family; marinated tomatoes make a thoughtful, personalized hostess gift.

When the tomatoes are eaten, the oil can be used for cooking or dressing a salad. For a longer shelf life, swap the fresh garlic for dehydrated garlic.

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