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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 |
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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
Dried Tomato Spaghetti Sauce
Use this on your favorite pasta dish.
1 cup chopped onion | 1⁄3 | cup dry white wine |
1 cup chopped celery | 1⁄2 | teaspoon salt |
1 cup diced carrot | 1⁄2 | teaspoon pepper |
3 cloves garlic, minced | 8 (dry) ounces spaghetti, cooked | |
2 (28 ounce) cans whole tomatoes |
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1 pint Dried Tomatoes In Olive Oil |
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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. | 42 |
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