Nesco Food Dehydrator manual Dried Tomatoes in Olive Oil, Dried Tomato Spaghetti Sauce

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Dried Tomatoes in Olive Oil

These tomatoes taste better than the expensive

"sun dried" ones at the supermarket .

1 cup extra light olive oil

White wine vinegar

1 lb. dried tomato slices

 

Dip dried tomato slices in vinegar. Shake off excess. Pack in a jar and cover with olive oil. Store at a cool temperature 1 month before use. Refrigerate for up to 6 months. The oil solidifies at refrigerator temperatures, but quickly liquifies at room temperature.

Makes 1 pint.

CAUTION: Do not add fresh garlic or fresh herbs to oil packed tomatoes. The US Department of Agriculture cautions against this because garlic and herbs are low-acid foods which create a low-acid, anaerobic environment when placed in oil. This could result in the perfect breeding ground for botulism.

Dried Tomato Spaghetti Sauce

Use this on your favorite pasta dish.

1 cup chopped onion

13

cup dry white wine

1 cup chopped celery

12

teaspoon salt

1 cup diced carrot

12

teaspoon pepper

3 cloves garlic, minced

8 (dry) ounces spaghetti, cooked

2 (28 ounce) cans whole tomatoes

 

 

1 pint Dried Tomatoes In Olive Oil

 

 

In heavy pan, sauté onion, celery, carrot, and garlic in 1 tablespoon olive oil from dried tomatoes. Stir in whole tomatoes, dried tomatoes in olive oil, white wine, salt, and pepper. Cook, uncovered, over low to medium heat 1 hour or to desired consisten- cy, stirring occasionally. Serve over cooked and drained spaghetti or linguini.

Makes 4 servings.

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Nesco Food Dehydrator manual Dried Tomatoes in Olive Oil, Dried Tomato Spaghetti Sauce