Best 6 Marinated Sun Dried Tomatoes Recipes

MARINATED SUN-DRIED TOMATOES

Steps:

• Place the sun-dried tomatoes in a small bowl.
• Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
• Slice, and return to bowl.
• Add in oil and remaining ingredients.
• Let sit at room temperature for 1 hour, stirring occasionally.
• Store in the refrigerator covered in a glass jar.
• **NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.

MARINATED SUN-DRIED TOMATOES

Steps:

• Place the tomatoes in a bowl. Bring the vinegar and 200 ml (approximately 7 ounces) of water to a boil. Pour the mixture over the tomatoes, set aside, and let infuse for 30 minutes.
• Peel the garlic, and rinse the rosemary. Remove the tomatoes from the bowl and drain on paper towels. Layer the tomatoes, garlic, and rosemary in a mason jar. Cover with the oil, and seal tightly. Let infuse for at least 3 hours before serving.

SUN-DRIED TOMATO MARINADE

Steps:

• Place all ingredients into a food processor and blend until smooth. Scoop mixture out into a bowl and set aside for 20 to 30 minutes before using.
• If marinating a large turkey, double the recipe. Marinate poultry for 4 to 12 hours (marinate longer for larger cuts), fish and vegetables for 30 minutes, and beef for 4 to 24 hours.
• Store mixture in an airtight container in the refrigerator for up to 5 days after initial preparation. Discard after this time.

SUN DRIED TOMATO MARINADE

Steps:

• Combine the sun-dried tomatoes, brown sugar, tomato sauce, and wine in a small nonreactive saucepan and bring to a boil over medium heat. Immediately decrease the heat so that the sauce barely bubbles, and simmer for 1 hour, until reduced to 1 cup. Remove the mixture from the pan and cool to room temperature.
• Combine the tomato reduction, lemon zest and juice, oregano, basil, parsley, red pepper flakes to taste, salt, peppercorns, garlic, and vinegar in a blender or a food processor and process until all the ingredients are blended. Stored in a clean, airtight container, this will keep in the refrigerator for 2 weeks.

SUN-DRIED TOMATOES I

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
• Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

PASTA WITH MARINATED TOMATOES

Steps:

• Combine fresh and sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.
• Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.
• Coarsely chop basil, and combine with pasta. Serve immediately or at room temperature.