4 ounces sun-dried tomatoes
3/4 cup red wine vinegar
1 cup basil leaves
1/8 teaspoon red pepper flakes
1 teaspoon sliced garlic clove
pinch of salt
1 cup olive oil
Servings: 10
1. Soak the tomatoes in 3/4 cup warm water and 3/4 cup warm vinegar for 2 to 3 hours. Drain and set on a kitchen towel. Pat dry. Stir together the basil, red pepper flakes, garlic and salt.
2. In a 12 ounce jar, alternate layers of the tomatoes with the basil mixture. Pour in the olive oil, making sure that it covers the top layer. Eliminate any air bubbles. Screw on the lid and seal well. Marinate for 1 day before using.
3. Do not use overly salty tomatoes. Ensure that the tomatoes are dried by the sun and not by an oven and that they are not already preserved in oil. Serve with bread.
Servings: 10
3/4 cup red wine vinegar
1 cup basil leaves
1/8 teaspoon red pepper flakes
1 teaspoon sliced garlic clove
pinch of salt
1 cup olive oil
Servings: 10
1. Soak the tomatoes in 3/4 cup warm water and 3/4 cup warm vinegar for 2 to 3 hours. Drain and set on a kitchen towel. Pat dry. Stir together the basil, red pepper flakes, garlic and salt.
2. In a 12 ounce jar, alternate layers of the tomatoes with the basil mixture. Pour in the olive oil, making sure that it covers the top layer. Eliminate any air bubbles. Screw on the lid and seal well. Marinate for 1 day before using.
3. Do not use overly salty tomatoes. Ensure that the tomatoes are dried by the sun and not by an oven and that they are not already preserved in oil. Serve with bread.
Servings: 10
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