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Dried Tomatoes in Olive Oil
These tomatoes taste better than the expensive
"sun dried" ones at the supermarket .
Dip dried tomato slices in vinegar. Shake off excess. Pack in a jar and cover with olive
oil. Store at a cool temperature 1 month before use. Refrigerate for up to 6 months.
The oil solidifies at refrigerator temperatures, but quickly liquifies at room temperature.
Makes 1 pint.
CAUTION: Do not add fresh garlic or fresh herbs to oil packed tomatoes. The US
Department of Agriculture cautions against this because garlic and herbs are low-acid foods
which create a low-acid, anaerobic environment when placed in oil. This could result in the
perfect breeding ground for botulism.
1 cup extra light olive oil
1 lb. dried tomato slices
White wine vinegar
Dried Tomato Spaghetti Sauce
Use this on your favorite pasta dish.
In heavy pan, sauté onion, celery, carrot, and garlic in 1 tablespoon olive oil from
dried tomatoes. Stir in whole tomatoes, dried tomatoes in olive oil, white wine, salt,
and pepper. Cook, uncovered, over low to medium heat 1 hour or to desired consisten-
cy, stirring occasionally. Serve over cooked and drained spaghetti or linguini.
Makes 4 servings.
1 cup chopped onion
1 cup chopped celery
1 cup diced carrot
3 cloves garlic, minced
2 (28 ounce) cans whole tomatoes
1 pint Dried Tomatoes In Olive Oil
1
⁄
3
cup dry white wine
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon pepper
8 (dry) ounces spaghetti, cooked