Canning Recipes




Homemade Sun-Dried Tomatoes In Wine-And-Herb Marinade
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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6 pounds ripe Roma (Italian plum) tomatoes
2 cups olive oil -- more if needed
2 cups dry red wine
2 tablespoons minced fresh shallots
1 tablespoon salt
2 teaspoons dried thyme
2 teaspoons dried oregano

Cut tomatoes in half lengthwise, almost all way down, leaving 2 halves
attached at very end. Open 2 halves like book and place each, cut side
up, on racks.

Bake at 200 degrees about 7 hours until tomatoes are reduced to 1/4 their
original size, and are dark red and shriveled but not hard. Remove racks
from oven and let tomatoes cool 1 hour. Pack into 3 pint jars.

In large bowl, combine oil, wine, shallots, salt, thyme and oregano. Pour
over tomatoes, covering completely. Add extra olive oil if needed.
Marinate in refrigerator overnight before using.

This recipe yields 3 pints.





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