I have recently purchased two kilograms of sun-dried tomatoes. Mainly because I love them in salads and on sandwiches, they are organic and I want to make capsicum, sun-dried tomato and cashew dip. However so that they don’t have that crunchy texture I needed to find a way to hydrate them. Following is my how to. Really you could use any herbs. I have heard that marjoram leaves also work well. The hard part is waiting the week to eat them!

Homemade Sun Dried Tomatoes in Olive Oil

Recipe By: Me Rehydrating Sun-dried tomatoes

Serving Size: 1
Main Ingredient:
Categories: Chutney/Relish, Side Dish

-= Ingredients =-
1-2 cups of olive oil depending on the size of your bottle
Fresh ; basil
1-2 cloves of minced garlic, roasted will add another dimension
Dried oregano
Kosher ; salt
1-2 cups of sun dried tomatoes

-= Instructions =-
You will need a wide mouth jar; The larger the jar the more tomatoes you can store. Wash the jar very well with warm soapy water and you can even go as far as sterilising the jar.

Pour the white wine vinegar into a bowl and soak a handful of sundried tomatoes at a time in it. Remove from vinegar and repeat.

Begin by layering the sun dried tomatoes in the jar in the following order: 1. layer of tomatoes, 2. sprinkle of kosher salt, 3. garlic, 4. pinch of dried oregano, 4. layer of fresh basil leaves. Repeat the above layering process until you’re nearly at the top of the jar (don’t over stuff the jar because the last step includes filling the jar with olive oil).

When you’re finished with each layer push down to compress the ingredients with your fist.

Finally, fill the jar with extra virgin olive oil, making sure that the tomatoes are completely submerged (note: the oil will need some time to settle so make sure all of the tomatoes are covered).

Screw on the lid tightly and store the jar in a cool, dark spot.

You’ll need to let the tomatoes sit 6-8 days before consuming them (the oil needs to soften the tomatoes and you also need to let the garlic, basil, and oregano filter the flavour.



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