Sun-Dried Tomatoes in Olive Oil

Have you ever noticed dried sun dried tomatoes at markets and not sure what to do with them? Here’s how to reconstitute them yourself and stock up your pantry with this gourmet delight. Get more background about the secret to sun dried tomatoes on our blog.

Ingredients:
18 oz dried sun-dried tomatoes
2 qts water
1 cup dry white wine or white wine vinegar*
Olinda Ridge Extra Virgin Olive Oil
1-2 cloves, garlic condiment

variations: capers, dried thyme, fresh parsley, fresh basil, red pepper, small cocktail onions

Preparation:
Boil the water and wine or vinegar combination until it reduces about 1/3 down, approx. 5-10 minutes. Place the tomatoes in a bowl, and pour the liquid mixture over the tomatoes, making sure to completely cover them in the liquid. Let soak for about 20-30 minutes until they become soft.

Dump the tomatoes in a colander, allowing all the liquid to drain out (you can save this water to use as soup broth). Lay the tomatoes flat on a clean cloth, covering them up. Allow the tomatoes to dry for 24 hours (change the towel if it becomes too wet).

When ready, place the sun-dried tomatoes in a dry, sterilized glass jar along with the garlic and herbs and any other condiments of choice, evenly rotating them in layers. Cover the contents with olive oil completely. Push down any tomatoes with a knife and release all the air bubbles trapped in the tomatoes; these should bubble up to the surface.

Close tightly and let the jar rest in a cool, dark place for one to two weeks before using. Once opened, you must store it in the refrigerator. Consider packing batches of sun dried tomatoes in a bunch of small jars rather than one large container to preserve them longer.

Serve as part of an antipasto, use whole in sandwiches to liven them up, top off a canape of brie cheese, or cut them up and add to your favorite pasta and chicken dishes.

*You can also use a combination of the two. I use 1 cup white wine with 1-2 tablespoons of the vinegar.