Herbed Marinated Dried Tomatoes

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Herbed Marinated Dried Tomatoes

• 1 1/2 Cups dried tomatoes
• 1 Tbs fresh basil leaves, chopped
• 2 Tsp fresh oregano, chopped
• 1/4 Tsp pickling salt
• 2 Large garlic cloves, thinly sliced
• 6 Tbs red wine vinegar
• 2 Tbs Extra virgin olive oil

1. If tomatoes are crispy dry, put into 2 cups boiling water for 5 minutes to soften, then drain. If tomatoes are leather dry and still slightly pliable, you don’t need to soften them.
2. Add herbs, salt and vinegar to bowl and mix or toss well. You want to have all of the herbs well mixed before adding the tomatoes.
3. Pack tomatoes and herb mixture into a 12 ounce to 1 pint jar, being sure to coat the tomatoes well with the herb mixture. Leave a small space at top of jar. Add olive oil to top and cap jar.
4. Store in a cool, dry, dark place. Once opened and for longer storage, keep in refrigerator.

Use these following recipes as the herb ingredients for the basic recipe above.

Herbes de Provence Marinated Dried Tomatoes

• 2 - 3 Tbs Herbes de Provence
• 3 Large cloves garlic, thinly sliced
• 1 Tsp freshly ground black pepper

Mexican Herbed Marinated Dried Tomatoes

• 1 Tbs Mexican oregano, dried
• 1 Tsp Sweet marjoram, dried
• 1 Tsp Chipotle chile, finely chopped
• 1 Tbs Whole cumin seed, toasted and ground
• 1 Tsp Whole coriander seed, toasted and ground
• 3 – 4 Large garlic cloves, thinly sliced

Italian Herbed Marinated Dried Tomatoes

• 2 Tsp Fresh Greek oregano
• 1 Tsp Sweet marjoram
• 1 Tsp Summer Savory
• 1 Tbs Fresh Marseilles basil, chopped
• 2 Large garlic cloves, thinly sliced

Recipe Tip! Pickling salt is -simply put- fine, pure granulated salt. Grocery stores label it “canning and pickling salt”, health food stores call it “sea salt”. It is not table salt, which contains iodine and several other stabilizers and anti-caking agents that can ruin your pickles appearance.