Sun Dried Tomatoes in Olive Oil, with Garlic, Mint, and Basil
Sun dried tomatoes are a great ingredient that can be added to so many dishes to add another dimension. This recipe can be kept on hand for weeks, and the oil becomes infused with the mint, basil, garlic, and tomatoes, which makes a great addition to sauces or vinaigrettes…or just on a bit of bread.
Sun dried tomatoes
Salt (to taste)
Pepper (to taste)
Start by bringing the sun dried tomatoes to a boil, and let simmer until the sun dried tomatoes have softened a bit. The goal is to soften the tomatoes enough to make them not overly hard or chewy (as they are in their dried state), but still al dente.
Once the tomatoes have softened, drain them thoroughly, and let them cool completely. If you’re in a hurry, you could have an ice bath ready to cool the tomatoes rapidly, and then just pat them dry.
Once the tomatoes are cooled, add them to a storage container, along with your mint, basil, garlic, salt, and pepper. Lastly, fill the container with oil so that all of the ingredients are completely covered. It may seem like you’re using a lot of oil…because you are, but the oil will help preserve the tomatoes, garlic, and herbs. You will also be able to use the infused oil in other dishes, so none of the oil will go to waste.