Herbed Sun-Dried Tomatoes in Olive Oil
We have these sun-dried tomatoes on almost every
Call of the Wild trip, either for lunch or as an appetizer before
dinner. I usually serve them with either crackers or bread, goat
cheese, and a dollop of pestoand they get rave reviews from
1½ cups sun-dried tomatoes, cut in julienne strips
½ cup olive oil
15-20 cloves garlic, peeled and left whole
1 tsp. paprika
1 tsp. oregano
2 tsp.ground coriander
½ tsp. salt
10 whole peppercorns
1/3 cup Marukan seasoned gourmet rice vinegar
2 TB basalmic vinegar
1. Rehydrate tomatoes with boiling water to cover
(only about 20 minutes, take care not to soak too long or they will
get mushy). When rehydrated, drain and gently squeeze out excess
2. While tomatoes are rehydrating, gently saute
peeled whole garlic cloves in olive oil at low heat for about 15
minutes or more. The garlic should get soft and spreadable. This
may seem like a lot of garlic, but when cooked in this way it becomes
3. When garlic is soft, stir in spices, salt and
peppercorns and cook for 5 more minutes.
4. Add rehydrated tomatoes and cook for another
5 to 7minutes. Stir in vinegars and immediately remove from heat.
Let cool and spoon into a nalgene wide mouth bottle.
Keep in a cool place in your pack.