Go Back
Print
the best sun-dried tomatoes

the best sun-dried tomatoes

Compliments of Rosaria Loiacono

Prep Time 45 minutes
Total Time 45 minutes
Servings 2 quarts
Author Rosemary Stelmach

Ingredients

  • 2 pounds sun-dried tomatoes (not packed in oil)
  • 3 cups red wine vinegar (may need more)
  • 3/4 cup chopped fresh parsley
  • 6 garlic cloves, minced
  • 4 ounces capers, drained
  • 2 1/2 cups extra virgin olive oil

Instructions

  1. Place the sun-dried tomatoes in a large glass bowl. Pour the wine vinegar over the tomatoes to cover. Soak for 30 minutes. Drain and set aside.

  2. Gather storage jars to hold a combined total of 2 quarts. Starting with a generous foundation of tomatoes, sprinkle with parsley, garlic and capers. Continue to layer until jar is full, applying gentle pressure periodically to remove air spaces.  

  3. Slowly, add olive oil to jar to cover all ingredients. Cover jar with lid and store in a cool dark location. Refrigeration not required. Best if used within 2 weeks.