Sun Dried Tomatoes In Olive Oil Recipes

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SUN-DRIED TOMATOES IN OLIVE OIL



Sun-Dried Tomatoes in Olive Oil image

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

10 sun-dried tomatoes (20 halves)
1/2 cup olive oil
3 small fresh rosemary sprigs (the new growth)

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

SUN-DRIED TOMATOES I



Sun-dried Tomatoes I image

Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.

Provided by Kellie

Categories     Side Dish     Sauces and Condiments Recipes

Yield 32

Number Of Ingredients 2

4 pounds tomatoes
salt to taste

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
  • Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g

SUN-DRIED TOMATOES IN OLIVE OIL RECIPE



Sun-Dried Tomatoes in Olive Oil Recipe image

Check out how to make your own sun-dried tomatoes packed in olive oil at home (pomodori secchi sott'olio).

Provided by Danette St. Onge

Categories     Condiment     Ingredient

Time 15m

Yield 8

Number Of Ingredients 8

40 sun-dried tomato halves
2 to 3 cups white wine vinegar
2 to 3 cups of water
3 to 4 cups extra-virgin olive oil
Optional: 1 tablespoon (pitted, oil-cured)
Optional: 1 tablespoon capers (salt-cured, rinsed, dried)
Optional: 1 teaspoon of dried oregano (or basil, mint, or marjoram)
Optional: 1 pinch red chili pepper flakes

Steps:

  • Enjoy!

Nutrition Facts : Calories 984 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 15 g, Sodium 13 mg, Sugar 2 g, Fat 108 g, ServingSize 1 jar (serves 6-8), UnsaturatedFat 0 g

OLIVE AND SUN-DRIED TOMATO VEGETABLES



Olive and Sun-Dried Tomato Vegetables image

Provided by Giada De Laurentiis

Time 16m

Yield 2 servings

Number Of Ingredients 11

1/3 cup olive oil, plus 3 tablespoons
5 oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons pitted small black olives, such as kalamata, halved
2 tablespoons halved pitted green olives
1/4 teaspoon dried thyme
Kosher salt for seasoning, plus 1/2 teaspoon
Freshly ground black pepper
3 shallots, thinly sliced
1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds
1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds
1 small red bell pepper, cored, seeded and cut into 1/4-inch strips

Steps:

  • In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
  • In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
  • Transfer the vegetables to a serving bowl. Serve immediately.

DRIED TOMATOES IN OLIVE OIL



Dried Tomatoes in Olive Oil image

Oven-drying, a slow, gentle cooking process that evaporates the water in vegetables or fruits, works particularly well with tomatoes. Use this recipe when making our Oven-Dried BLT.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes one half-quart jar

Number Of Ingredients 4

14 to 16 Oven-Dried Tomatoes
3 to 4 sprigs fresh rosemary
4 to 6 sprigs fresh thyme
1/2 to 3/4 cup extra-virgin olive oil

Steps:

  • Using a long spoon or wooden skewer, arrange 2 layers of tomato halves in bottom of a clean, dry, half-quart glass jar. Insert a few sprigs of rosemary and thyme. Make more layers, using spoon to pack tomatoes tightly, until the jar has been filled to within 1/2 inch from top. Add enough olive oil to completely cover tomatoes and the herbs. Seal tightly, and store, refrigerated, up to 1 month.

OLIVE OIL PACKED SUN DRIED TOMATOES WITH BASIL



Olive Oil Packed Sun Dried Tomatoes With Basil image

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

4 cups dried tomatoes (from about 12-16 cups fresh tomatoes, see recipe for Sun Dried Tomatoes here -- "sun-Dried" Tomatoes)
1/4-1/2 cup olive oil
1/4 cup fresh basil leaf

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

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