Sun-dried Tomato-garlic

First, there is no biblical precedent or command regarding a public altar call. Whatever might be said for its use, we cannot resort to the Bible for support. Jesus nor Paul, nor any other early Christian leader used it. Did Jesus ask His listeners to come to the front after He preached the Sermon on the Mount? Did Paul say, “Every head bowed, every eye closed” as Luke quietly sang the invitation hymn on the Areopagus? Did Peter have seekers raise their hands as a sign of their interest in Christ at the end of the Pentecostal sermon?

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
		Sauces	1	Servings

INGREDIENTS

8		Cloves garlic, halved
2		Cloves garlic
1/4	c	White vinegar
20		Sun-dried tomatoes, divided
2	c	Extra virgin olive oil
		divided
1/4	t	Kosher salt

INSTRUCTIONS

Combine halved garlic, whole cloves and vinegar in a small glass bowl;
cover and refrigerate atleast 8 hours (this is to kill any botulin
spores - for safe keeping, keep the oil in the refrigerator). Drain
garlic, discarding vinegar; rinse and pat dry with paper towels. Set
aside. Cook tomatoes in boiling water to cover 2 minutes; drain well
and pat dry with paper towels. Combining garlic halves, 15 tomatoes,  1
cup olive oil, and salt in container of electric blender; cover and
process until mixture is minced, stopping once to scrape down sides.
Pour tomato mixture into a jar; add remaining 1 cup olive oil. Cover
and refrigerate 24 hours. Let oil stand at room temperature 2 hours.
Pour mixture through a wire mesh strainer lined with 2 layers of
cheesecloth into a decorative bottle or jar, discarding solids.  Thread
2 cloves of garlic and remaining 5 tomatoes on a small wooden  skewer;
add to jar. Seal bottle with a cork or an airtight lid. Store  in
refrigerator up to 1 month.  Use in fresh tomato sauces, salad
dressings, and marinades for beef;  toss with pasta; or brush on bread
cubes to toast for croutons.  Yield: 1 1/2 cups Per serving: 6653
Calories; 464g Fat (58% calories  from fat); 154g Protein; 614g
Carbohydrate; 0mg Cholesterol; 23101mg  Sodium  Recipe by: Low-Fat High
Flavor Cookbook (Oxmoor House) Posted to  MC-Recipe Digest V1 #594 by
Elisabeth Johnston <ejohn03@emory.edu> on  May 2, 1997

A Message from our Provider:

“If you’re too open minded, your brains will fall out”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3893 Calories From Fat: 3816 Total Fat: 432.4g Cholesterol: 0mg Sodium: 651.9mg Potassium: 458.8mg Carbohydrates: 17.9g Fiber: 1.6g Sugar: 3.3g Protein: 3g