| 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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