Marinated Sun-Dried Tomatoes

1. 1

   Boil the water in a medium saucepan.

2. 2

   Add the tomatoes and simmer for 2 minutes.

3. 3

   Drain immediately and layer the tomatoes between 2 double thicknesses of paper towels, changing the paper several times, until the tomatoes are dry.

4. 4

   (It is sometimes easier to blanch and dry them in 2 batches.)

5. 5

   Layer the tomatoes, garlic, rosemary, oregano, and peppercorns if using in a 2- to 3-cup jar with a tight lid.

6. 6

   Pour enough olive oil in the jar to reach the top and completely cover the tomatoes.

7. 7

   Cover the jar and let sit overnight in the refrigerator.

8. 8

   Before using, bring to room temperature, then blot the tomatoes with paper towels to remove excess oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.