BEST SUN DRIED TOMATOES IN OIL RECIPES

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SUN-DRIED TOMATOES IN OLIVE OIL RECIPE - FOOD.COM



Sun-Dried Tomatoes in Olive Oil Recipe - Food.com image

These are great gifts. This is what I do with "last year's" Recipe #194247, when I get ready to pick and put up this year's crop. Make sure you do not pack them too tightly. We eat them as is or use them in various recipes.

Total Time 504 hours 15 minutes

Prep Time 15 minutes

Cook Time 504 hours

Yield 1 pint sun dried tomatoes, 20 serving(s)

Number Of Ingredients 3

10 sun-dried tomatoes (20 halves)
1/2 cup olive oil
3 small fresh rosemary sprigs (the new growth)

Steps:

  • Pour 1 tablespoon olive oil into pint jar.
  • Place one sprig of Rosemary on top of oil.
  • Place several tomatoes in jar.
  • Drizzle olive oil to cover.
  • Repeat several times.
  • Place another sprig of Rosemary in jar.
  • Repeat oil and tomato process until almost full.
  • Top with sprig of Rosemary, and olive oil to cover.
  • Store in cool area.
  • Let rest for 3 weeks before using.

Nutrition Facts : Calories 50.3, FatContent 5.4, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 21.1, CarbohydrateContent 0.6, FiberContent 0.1, SugarContent 0.4, ProteinContent 0.1

SUN-DRIED TOMATO OIL RECIPE BY THE DAILY MEAL CONTRIBUTORS



Sun-Dried Tomato Oil Recipe by The Daily Meal Contributors image

Sun-dried tomato oil is wonderful to have on hand to jazz up bruschetta, eggs, your favorite sandwich or salad, and all types of pasta. Tweak this recipe to make it your own: add garlic and/or fresh herbs, and pulse the tomatoes to your desired level of chunkiness.This recipe is adapted from head chef Julio Martinez of Brimstone Woodfire Grill in Pembroke Pines, Florida. It was originally published in the South Florida Sun Sentinel.

Provided by THEDAILYMEAL.COM

Total Time 14 minutes59S

Prep Time 8 minutes59S

Cook Time 5 minutes59S

Yield 8

Number Of Ingredients 3

1/2 teaspoon kosher salt
1 cup sun-dried tomatoes
1 cup extra virgin olive oil

Steps:

  • Step 1: Using a heavy-bottom, medium-size sauce pan over high heat, bring 2 quarts of water to a boil. Add 1/2 teaspoon kosher salt and 1 cup sun-dried tomatoes to the water and boil for 6 minutes. Transfer tomatoes to a colander and drain on paper towels.
  • Step 2: Using a food processor or blender, pulse tomatoes until smooth (or to desired chunkiness). Slowly add 1 cup extra virgin olive oil and blend until emulsified. Makes about 2 cups.

Nutrition Facts : ServingSize 1 serving, Calories 256 calories, SugarContent 3 g, FatContent 27 g, CarbohydrateContent 4 g, FiberContent 0.8 g, ProteinContent 1 g, SaturatedFatContent 4 g, SodiumContent 78 mg

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