Marinated Sun-Dried Tomatoes

I'm quite certain I will always have a batch of these freshly marinated sun-dried tomatoes on hand for numerous recipes from now on. I originally found this recipe in Once Upon a Tart by Frank Mentesana and Jerome Audereau, a fairly recent addition to my cookbook collection that has quickly become a favorite. I tweaked the recipe a bit in preparation for a bean and zucchini salad that I'm looking forward to trying and will be my submission to this month's No Croutons Required. The rest of the puzzle pieces will be coming soon. In the meantime, just indulge as is, over pasta, or with crusty bread. Use your culinary imagination. The jarred variety pales in comparison. Trust me. A bonus is this recipe is so easy to prepare. It took only 15 minutes to whip together with staple ingredients and this includes the cleanup time.

The marinated tomatoes will keep in the fridge for a few weeks in a sealed jar or container. Just stir them every few days to distribute the marinade over the tomatoes.

Marinated Sun-Dried Tomatoes


2 cups of lightly salted water
1/2 pound of dried sun-dried tomatoes(roughly 60)
1/3 cup of balsamic vinegar
1/4 teaspoon of red pepper flakes
1/4 teaspoon of sea salt
freshly black pepper to taste
3/4 cups of olive oil
1 small clove of garlic, peeled and crushed

Bring the water to a boil in a medium large saucepan. Add the sun-dried tomatoes and boil them for about 1 minute to soften them up. Drain and let them cool while you make the marinade.

In a medium bowl, whisk together the vinegar, red pepper flakes, salt, pepper and garlic. Continue to whisk and pour in the olive oil. Add the tomatoes to the bowl, and stir well to coat.

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