Staple Corner: Marinated Sun-Dried Tomatoes

I'm quite certain I will always have a batch of these freshly marinated sun-dried tomatoes on hand for numerous recipes from now on. I originally found this recipe in Once Upon a Tart by Frank Mentesana and Jerome Audereau, a fairly recent addition to my cookbook collection that has quickly become a favorite. I tweaked the recipe a bit in preparation for a bean and zucchini salad that I'm looking forward to trying and will be my submission to this month's No Croutons Required. The rest of the puzzle pieces will be coming soon. In the meantime, just indulge as is, over pasta, or with crusty bread. Use your culinary imagination. The jarred variety pales in comparison. Trust me. A bonus is this recipe is so easy to prepare. It took only 15 minutes to whip together with staple ingredients and this includes the cleanup time.


Be sure to use dry (not oil-packed) sun-dried tomatoes, and look for brands that don't have added sugar or salt if possible. The marinated tomatoes will keep in the fridge for a few weeks in a sealed jar or container. Just stir them every few days to distribute the marinade over the tomatoes.

Marinated Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from Once Upon a Tart: Soups, Salads, Muffins, and More Published on June 7, 2010 Simple but robust and delicious homemade marinated sun-dried tomatoes Print this recipe Ingredients: 2 cups water 1/2 lb (225 g or about 60) sun-dried tomatoes (not oil-packed) 1/3 cup balsamic vinegar 1/4 teaspoon red pepper flakes 1/4 teaspoon sea salt fresh ground black pepper to taste 3/4 cup olive oil 1 small clove garlic, crushed Instructions: Lightly salt the water and bring to a boil in a medium saucepan. Add the sun-dried tomatoes and boil for about 1 minute to soften them up. Drain and let them cool while you make the marinade. In a medium bowl, whisk together the vinegar, red pepper flakes, salt, pepper and garlic. Continue to whisk and pour in the olive oil. Add the tomatoes to the bowl, and stir well to coat. Refrigerate in a sealed jar for up to several weeks, stirring every few days. Makes about 2 cups

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