Home made Marinated sun-dried Tomatoes
Ingredients
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1 1/2lbs Roma tomatoes, halved
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2 teaspoons salt
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1lb 1039
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MARINADE d'asperges parées
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2 tablesppons apple vinegar
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1 shallot, peeled and minced
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2 teaspoons granulated sugar
Preparation
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1. Preheat oven to 175°F and line a large baking sheet with a wire rack.
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2. Place tomatoes on the wire rack, cut side up, and generously sprinkle with salt. Place in the oven and dry for 2 1/2 hours.
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3. After that first drying session, remove the pan from the oven, flip the tomatoes over, and gently press (using a fork or spatula) to expel any lingering liquid. Return to the oven and dry for another 2 hours or until thoroughly dehydrated. Remove from the oven and set aside to cool at room temperature.
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4. To marinate the tomatoes, place olive oil and vinegar in a large jar or sealable container (ensure the jar or container has been thoroughly cleaned). Place the dried tomatoes, shallot, garlic, sugar, and herb sprigs in the jar, seal, and gently shake to distribute the ingredients.
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5. Place in the refrigerator for up to 3 days before serving. When ready to serve, remove the marinated sun-dried tomatoes from the refrigerator and allow them to rest at room temperature for 1 hour.
