OLIVE OIL PACKED SUN-DRIED TOMATOES WITH BASIL
These homemade sun-dried tomatoes with basil are infused in olive oil and have a rich and bold flavor. It is wonderful on pastas, bread for dipping, salads, and grilled veggies. No one will believe that you made it yourself!
Provided by Janet Urciuoli
Number Of Ingredients 3
Steps:
- Sterilize a one pint jar by washing with soapy water and then pouring boiling water over the inside and outside of the jar. Boil the screw band and lid in hot water. When jar is dry (air-dried) place the dried tomatoes into the bottom. Use a clean spoon to pack tomatoes together. Add a few leaves of basil. Continue to layer tomatoes and basil until the jar is full. Pour olive oil slowly over the top. Insert the handle of the spoon down along the sides of the jar five to six times to force air pockets out. Make sure the oil completely covers all of the tomatoes. Seal with the sterilized lid and band. The tomatoes can be refrigerated up to one month. Makes one pint.
Nutrition Facts : ServingSize 1 bowl, Calories 295 cal
OLIVE OIL PACKED SUN DRIED TOMATOES WITH BASIL
Dehydrated tomatoes have a rich bold flavor that when combined with olive oil and basil. The bonus with packing in olive oil is you get both tomatoes and olive oil flavored with the dried tomatoes. The oil is great for salad dressing, dipping bread or making pasta or any other recipe calling for sun dried tomatoes. Note: Dried tomatoes in oil are less of a safety concern than low acid vegetables, like garlic mixtures in oil, because the pH of tomatoes is generally 4.6 or lower. In addition, by drying the tomatoes, conditions become even less favorable to growth of C. botulinum due to a decrease in water activity. However, to ensure safety, it is recommended that all tomato in oil and herb in oil products be stored at refrigerator temperatures and eaten within a month. Now that all your fears are gone, this recipe is from Foy Update Blog: http://foyupdate.blogspot.com/2010/08/olive-oil-packed-sun-dried-tomatoes.html .
Provided by gailanng
Categories Vegetable
Time 10m
Yield 1 pint
Number Of Ingredients 3
Steps:
- Sterilize a one pint jar by washing with soapy water and then pouring boiling water over the inside and outside of the jar. Boil the screw band and lid in hot water.
- Once the jar is dry begin placing the dried tomatoes into the bottom. Use a clean skewer or spoon to pack the tomatoes together. Then add a couple sprigs of basil. Continue layering tomatoes and basil until the jar is full. Then pour olive oil slowly over the top.
- Insert the skewer or the handle of the spoon down along the sides of the jar five to six times to force any air pockets out. Make sure the oil completely cover the tomatoes. Seal with the sterilized lid and band and refrigerate up to one month.
Nutrition Facts : Calories 1037.1, Fat 60.5, SaturatedFat 8.4, Sodium 4526.7, Carbohydrate 120.7, Fiber 26.7, Sugar 81.2, Protein 30.8
SUN-DRIED TOMATOES IN OLIVE OIL
These are great gifts. This is what I do with "last year's" Recipe #194247, when I get ready to pick and put up this year's crop. Make sure you do not pack them too tightly. We eat them as is or use them in various recipes.
Provided by Sweetiebarbara
Categories Vegetable
Time P21DT15m
Yield 1 pint sun dried tomatoes, 20 serving(s)
Number Of Ingredients 3
Steps:
- Pour 1 tablespoon olive oil into pint jar.
- Place one sprig of Rosemary on top of oil.
- Place several tomatoes in jar.
- Drizzle olive oil to cover.
- Repeat several times.
- Place another sprig of Rosemary in jar.
- Repeat oil and tomato process until almost full.
- Top with sprig of Rosemary, and olive oil to cover.
- Store in cool area.
- Let rest for 3 weeks before using.
Nutrition Facts : Calories 50.3, Fat 5.4, SaturatedFat 0.8, Sodium 21.1, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 0.1
BUCATINI WITH OLIVES, SUN-DRIED TOMATOES, AND BASIL
Steps:
- Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly cooked pasta, refer to the package instructions for the recommended time and taste the pasta frequently while it cooks.)
- Put the tapenade in a large skillet.
- Drain the pasta and quickly add it, still dripping with water, to the skillet with the tapenade. Place the skillet over medium heat and cook the pasta, gently stirring to coat the pasta with the tapenade, until it's warmed through, about 1 minute.
- Turn off the heat, add the basil, parsley, and sun-dried tomatoes and toss to combine.
- Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds.
- Finish each serving with a drizzle of olive oil, a pinch of sea salt, freshly ground black pepper, and Parmesan cheese shavings.
SUN-DRIED TOMATO HUMMUS
Hummus is a creamy puree of garbanzo beans and tahini (sesame seed paste) seasoned with lemon juice and garlic. It is a popular spread and dip in Greece and throughout the Middle East.
Provided by MARKCOSENZA
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
- Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 14.6 g, Fat 10.6 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 348.8 mg, Sugar 0.8 g
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