Sun Dried Tomatoes In Olive Oil Recipes

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.

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.

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
• In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
• Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

Steps:

• Core the stem area out from each tomato.
• Cut each tomato in half crosswise.
• Take each tomato half in hand- with the cut-side out- and give it a quick, gentle squeeze to force out the seeds.
• Use a finger to sweep remaining seeds out.
• Place each tomato, cut-side up, on a cookie sheet.
• Spray or drizzle olive oil across the top of each tomato half.
• Sprinkle garlic, basil, oregano across the tomatoes.
• Season with salt and pepper to taste.
• Bake in a 200°F oven for 4-6 hours or until the tomatoes are"dry" to the touch.
• When they are cool, cut each tomato half in quarters and store in fridge-- or start nibbling immediately.

Steps:

• Heat oven to 225°.
• Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.
• Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1 hr.
• Cool to room temperature, about 15 min.
• Place in 4 half-pint canning jars.
• Add remaining olive oil to cover tomatoes in each jar.
• tightly cover jars.
• Refrigerate.
• **Note: Olive oil will solidify in the refrigerator, but this won't affect the tomatoes. The oil will re-liquify at room temperature.

Steps:

• Process first 3 ingredients in food processor until well blended.
• Spread onto serving plate; top with sour cream, plum tomatoes, parsley and cheese.
• Serve with crackers.