Basil and Gravenstein Apple Marinated Sun-Dried Tomatoes
These easy sun-dried tomatoes are marinated in Basil Olive Oil and Gravenstein Apple Balsamic to impart a rich and earthy-sweet flavour. Try these tomatoes in your favourite salads and pastas or layered on a sandwich.
Marinated Sun-Dried Tomatoes with Basil and Gravenstein Apple
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Prep Time
5 minutes
Cook Time
4 hours
Ingredients
-
1 ½ Lbs. Roma tomatoes
-
¾ Cup Basil Olive Oil
-
2 Tbsp. Gravenstein Apple Balsamic
-
1 Shallot, minced
-
2 Cloves of garlic
-
1 Sprig of rosemary
Directions
Preheat the oven to 225°F.
Cut the tomatoes in half length wise and place tomatoes on a wire rack, cut side up. Place in the oven and bake for 2 ½ hours.
After 2 ½ hours, remove the pan from the oven, flip the tomatoes over, and gently press to expel any remaining liquid. Return to the oven and dry for another 2 hours or until thoroughly dehydrated.
Remove from the oven and set aside to cool at room temperature.
In a large jar or sealable container (ensure the jar or container has been thoroughly cleaned), place the dried tomatoes, shallot, garlic, and rosemary sprigs. Pour the vinegar and oil over the contents then seal, and gently shake to distribute the mixture.
Ensure the jar is stored in the fridge and that the contents are consumed within 4-5 days.
Recipe Video
Recipe Note
Feel free to swap out the oil and vinegar combinations to try out other flavours! Some other winning duos include Wild Rosemary Olive Oil and Neapolitan Herb Balsamic or the Garlic Olive Oil with Traditional 18 Year Balsamic.
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Marinated Sun-Dried Tomatoes with Basil and Gravenstein Apple
- Author
- Allan Hussey
- Prep Time
- 5 minutes
- Cook Time
- 4 hours
- Cuisine
Ingredients
- 1 ½ Lbs. Roma tomatoes
- ¾ Cup Basil Olive Oil
- 2 Tbsp. Gravenstein Apple Balsamic
- 1 Shallot, minced
- 2 Cloves of garlic
- 1 Sprig of rosemary
Directions
- Preheat the oven to 225°F.
- Cut the tomatoes in half length wise and place tomatoes on a wire rack, cut side up. Place in the oven and bake for 2 ½ hours.
- After 2 ½ hours, remove the pan from the oven, flip the tomatoes over, and gently press to expel any remaining liquid. Return to the oven and dry for another 2 hours or until thoroughly dehydrated.
- Remove from the oven and set aside to cool at room temperature.
- In a large jar or sealable container (ensure the jar or container has been thoroughly cleaned), place the dried tomatoes, shallot, garlic, and rosemary sprigs. Pour the vinegar and oil over the contents then seal, and gently shake to distribute the mixture.
- Ensure the jar is stored in the fridge and that the contents are consumed within 4-5 days.
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