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.
Be sure to use dry (not oil-packed) sun-dried tomatoes, and look for brands that don't have added sugar or salt if possible. 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|
|Recipe by Lisa Turner|
Adapted from Once Upon a Tart: Soups, Salads, Muffins, and More
Published on June 7, 2010
Simple but robust and delicious homemade marinated sun-dried tomatoes
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