Recipe - Herbed Sun-Dried Tomatoes In Oil

8 ounce Sundried tomatoes
2 Rosemary sprigs
2 Thyme; sprigs
2 Bay leaves
2 Garlic cloves; slivered
1 teaspoon Peppercorns; mixed colors
4 Juniper berries
2 One half cup Olive oil

Place the sundried tomatoes in a bowl, cover with boiling water, and let
stand for 10 minutes. Drain well on paper towels, then divide evenly 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 finely chopped
and sprinkled over salads or into cooked pasta. Or, for SunDried Tomato
Paste, remove the juniper berries and bay leaves, and puree in a food
processor."

From: _SunDried Tomatoes_ by Broderick, Sunset Books, from the library of
Linda Shogren

NOTES : As with any oilpack containing garlic, keep these in the
refrigerator for food safety!

Posted to MCRecipe Digest V1 #735 by hurlbert hurlbert@concentric.net on
Aug 11, 1997