Pomodori Sott'Olio (Marinated Sun-Dried Tomato Topping)
Yield
10 servingsPrep
3 hrsCook
0 minReady
1 daysLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
sundried tomatoes
|
|
| ¾ | cup |
red wine vinegar
|
|
| 1 | cup |
basil
|
*
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| 1 | teaspoon |
garlic cloves
sliced |
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
sundried tomatoes
|
|
| 177 | ml |
red wine vinegar
|
|
| 237 | ml |
basil
|
*
|
| 0.6 | ml |
red pepper flakes
|
|
| 5 | ml |
garlic cloves
sliced |
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
olive oil
|
|
Directions
Soak the tomatoes in ¾ cups warm water and ¾ cups warm vinegar for 2 to 3 hours.
Drain and set on a kitchen towel.
Pat dry.
Stir together the basil, red pepper flakes, garlic and 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 and seal well.
Marinate for 1 day before using.
Serve with bread.
