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Add a photoServings: 4
Ingredients
- 8 ounce Sun-dry tomatoes
- 2 x Rosemary sprigs
- 2 x Thyme, sprigs
- 2 x Bay leaves
- 2 x Garlic cloves, slivered
- 1 tsp Peppercorns, mixed colors
- 4 x Juniper berries
- 2 1/2 c. Extra virgin olive oil
Directions
- Place the sun-dry tomatoes in a bowl, cover with boiling water, and let stand for 10 min. Drain well on paper towels, then divide proportionately among the jars with all of the remaining ingredients except the oil. Shake the jars well to mix. Pour in the oil and seal. Leave in the refirgerator for 2 weeks before using. Store for up to 6 months.
- "Note: Keep a constant supply of these tomatoes on hand - they can be used for just about everything. Try them whole in sandwiches, or possibly finely minced and sprinkled over salads or possibly into cooked pasta. Or possibly, for Sun-Dry Tomato Paste, remove the juniper berries and bay leaves, and puree in a food processor."
- NOTES : As with any oil-pack containing garlic, keep these in the refrigerator for food safety!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 1343 | |
| Calories from Fat 1208 | 90% |
| Total Fat 136.71g | 171% |
| Saturated Fat 18.89g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1191mg | 50% |
| Potassium 1956mg | 56% |
| Total Carbs 32.39g | 9% |
| Dietary Fiber 7.1g | 24% |
| Sugars 21.33g | 14% |
| Protein 8.14g | 13% |
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