CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiment, Gift, Jams, Microwave |
4 |
Servings |
INGREDIENTS
8 |
oz |
Sun-dried tomatoes |
2 |
|
Rosemary sprigs |
2 |
|
Thyme, sprigs |
2 |
|
Bay leaves |
2 |
|
Garlic cloves, slivered |
1 |
t |
Peppercorns, mixed colors |
4 |
|
Juniper berries |
2 1/2 |
c |
Olive oil |
INSTRUCTIONS
Place the sun-dried tomatoes in a bowl, cover with boiling water, and
let stand for 10 minutes. Drain well on paper towels, then divide
evenly among the jars with all of the remaining ingredients except the
oil. Shake the jars well to mix. Pour in the oil and seal. Leave in
the refirgerator for 2 weeks before using. Store for up to 6 months.
"Note: Keep a constant supply of these tomatoes on hand -- they can be
used for just about everything. Try them whole in sandwiches, or
finely chopped and sprinkled over salads or into cooked pasta. Or, for
Sun-Dried Tomato Paste, remove the juniper berries and bay leaves, and
puree in a food processor." From: Sun-Dried Tomatoes by Broderick,
Sunset Books, from the library of Linda Shogren NOTES : As with any
oil-pack containing garlic, keep these in the refrigerator for food
safety! Posted to MC-Recipe Digest V1 #735 by hurlbert
<hurlbert@concentric.net> on Aug 11, 1997
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