Herbed Sun-Dried Tomatoes in Oil

Title:
Herbed Sun-Dried Tomatoes in Oil

Yield:
4 Servings

Categories:
Microwave,
Condiment,
Jams




Ingredients:





     8 oz Sun-dried tomatoes


     2    Rosemary sprigs


     2    Thyme; sprigs


     2    Bay leaves


     2    Garlic cloves; slivered


     1 ts Peppercorns; mixed colors


     4    Juniper berries


 2 1/2 c  Olive oil






 Place the sun-dried tomatoes in a bowl, cover with boiling water, and let


 stand for 10 minutes. Drain well on paper towels, then divide evenly among


 the jars with all of the remaining ingredients except the oil. Shake the


 jars well to mix. Pour in the oil and seal. Leave in the refirgerator for
2


 weeks before using. Store for up to 6 months.


 


 "Note: Keep a constant supply of these tomatoes on hand -- they can be used


 for just about everything. Try them whole in sandwiches, or finely chopped


 and sprinkled over salads or into cooked pasta. Or, for Sun-Dried Tomato


 Paste, remove the juniper berries and bay leaves, and puree in a food


 processor."


 


 From: _Sun-Dried Tomatoes_ by Broderick, Sunset Books, from the library of


 Linda Shogren


 


 NOTES : As with any oil-pack containing garlic, keep these in the


 refrigerator for food safety!


 


 Posted to MC-Recipe Digest V1 #735 by hurlbert 
on


 Aug 11, 1997