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CATEGORY CUISINE TAG YIELD
Vegetables Italian Appetizers, Italian, Snacks, Vegetarian 10 Servings

INGREDIENTS

4 oz Sun-dried tomatoes
3/4 c Red wine vinegar
1 c Basil leaves
1/8 t Red pepper flakes
1 t Garlic cloves, sliced
1 pn Salt
1 c Olive oil

INSTRUCTIONS

Soak the tomatoes in 3/4 c warm water & 3/4 c warm vinegar for 2 to 3
hours.  Drain & set on a kitchen towel. Pat dry. Stir together the
basil, red pepper flakes, garlic & salt. In a 12 ounce jar, alternate
layers of the tomatoes with the basil mixture.  Pour in the olive  oil,
making sure that it covers the top layer. Eliminate any air  bubbles.
Screw on the lid & seal well. Marinate for 1 day before  using. **NOTE:
Do not use overly salty tomatoes.  Ensure that the  tomatoes are dried
by the sun & not by an oven & that they are not  already preserved in
oil. Serve with bread.

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Nutrition (calculated from recipe ingredients)
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Calories: 241
Calories From Fat: 196
Total Fat: 22.2g
Cholesterol: 0mg
Sodium: 274mg
Potassium: 586.5mg
Carbohydrates: 9.9g
Fiber: 4.1g
Sugar: 4.4g
Protein: 3.3g


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