MARINATED SUN-DRIED TOMATOES
There are two ways I marinate sun-dried tomatoes: One method produces a soft texture, the other produces a tougher texture.
I use both in recipes using sun-dried tomatoes, depending on the texture I’m looking for. One ounce of sun-dried tomatoes equals between 7-17 whole dried ones. Sun-dried tomatoes come in varying sizes depending on the type of tomato dried. The fewer per ounce means larger and thicker. These I use for sandwiches. You can also purchase already marinated sun-dried tomatoes. Shop around for the brands you like.
method 1–Place 3 oz. dried tomatoes in a bowl with 4 c. warm water (not warm water from the faucet; warm the water from the stove or micro-wave oven. Add 1 T. Balsamic vinegar. Marinate at room temperature for 1-2 hours. Drain well. Put in small bowl and completely cover with olive oil. Cover and marinate at room temperature for 24 hours. Place into glass jar and refrigerate till ready to use. When ready to use, bring to room temperature to melt oil.
Using this same method, but when looking for a firmer tomato, I marinate in warm water 30 minutes, drain and fold in paper towel to remove excess moisture, cover in jar with olive oil.
method 2–Place 3 oz. dried tomatoes in large jar. Add olive oil to cover, then refrigerate till ready to use. I omit the vinegar in the second method.
If you want to flavor the sun-dried tomatoes, add 2 finely chopped fresh, peeled garlic cloves, 1 t. dried basil, 1/4 t. dried oregano, 1/4 t. dried thyme, or experiment with different herbs, spices and flavors.
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