Name: Dried Tomatoes in Olive Oil
Ingredients: 1 c Extra light olive oil; 1 lb Dried tomato slices; White wine vinegar

CATEGORY	CUISINE	TAG	YIELD
			1	servings

INGREDIENTS

1	c	Extra light olive oil
1	lb	Dried tomato slices
		White wine vinegar

INSTRUCTIONS

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 liquefies at room temperatures.
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 botulinum, the bacteria causing botulism.
Posted to MM-Recipes Digest V4 #8 by Tracy Stricklin <tstricklin@yahoo.com>
on Feb 14, 1999, converted by MM_Buster v2.0l.

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