Marinated Sun-Dried Tomatoes???

[Elizabeth]

I used to buy marinated, herbed, sun-dried tomatoes from Whole Foods..then they raised the price and I just cannot see buying them anymore. I am not sure if they are soaked in water first, then drained and marinated in the olive oil and herbs..or if they are soaked only in olive oil. I made some before and I soaked them in water and them drained them and marinated them in olive oil and they seemed watery. I think they spoiled because of the water in them.

Does anyone have a "recipe" for these? I am not sure what herbs they used..but they were absolutely delicious. Has anyone else had them...and can possibly help me out here with some ideas?


Thanks... :)

[SimplyRawesome]

The sun-dried tomatoes I use are from Valley Sun. The ingredients are sundried tomatoes (of course), olive oil, salt, onions, garlic, spices (???) ... and the preservatives are citric acid and sulfur dioxide. :eek: :D It says their tomatoes are dried in the sun and packaged in olive oil. So, I guess they're raw, but they have the preservatives.

Does anyone else have better information for Elizabeth?

[Elizabeth]

Thanks Nutrimom,

I think, if I don't hear anthing more, I will try them again, without soaking them in water first...I am not sure if they will soften enough just from the oil though.

I'll let you know how they turn out... :D

[SimplyRawesome]

I'd love to know. In the meantime, I'm going to search and see if I can find a recipe for sun-dried tomatoes. I'll let you know what - if anything - I find too.

[Olive]

They'll soften with just the oil--you can store them in the fridge. Just don't put garlic in with them. There is anaerobic bacteria in garlic, so when you put it in oil, it cuts of the oxygen supply and allows the bacteria to multiply and you to get food poisoning. You could add garlic powder or just slice in garlic a few hours before you plan to use them.

Hope this helps!

[harmony]

http://homecooking.about.com/library/archive/blv56.htm

Elizabeth, try this web site...

Harmony

[Elizabeth]

Hey You All :)


Thanks for all of the help! You all are great. :D I will let you know how they turn out......


Blessings....

[askcassyfirst]

Thank you too! I am going to try this in my dehydrator tonight!


Cassy:)

[mindelicious]

They'll soften with just the oil--you can store them in the fridge. Just don't put garlic in with them. There is anaerobic bacteria in garlic, so when you put it in oil, it cuts of the oxygen supply and allows the bacteria to multiply and you to get food poisoning. You could add garlic powder or just slice in garlic a few hours before you plan to use them.

Hope this helps!


Does anyone know where I could find more info on this garlic idea?? I am and I have seen so many recipes for dressings/sauces that call for oil and garlic? If I have not gotten food poisoning yet then is it ok or will it still do something crazy inside of me?? Any help would be much appreciated!!

[mindelicious]

Quote:
Originally Posted by Olive
They'll soften with just the oil--you can store them in the fridge. Just don't put garlic in with them. There is anaerobic bacteria in garlic, so when you put it in oil, it cuts of the oxygen supply and allows the bacteria to multiply and you to get food poisoning. You could add garlic powder or just slice in garlic a few hours before you plan to use them.

Hope this helps!




Does anyone know where I could find more info on this garlic idea?? I am and I have seen so many recipes for dressings/sauces that call for oil and garlic? If I have not gotten food poisoning yet then is it ok or will it still do something crazy inside of me?? Any help would be much appreciated!!

[jesdenm]

RP has a great sun dried tomato recipe. In fact I just printed it and have been making them since yesterday. Ate a couple today, I don't think they are going to make it into a jar for storage. She also has good insight on the storage.

[mindelicious]

Thanks for your recommendations, I have researched the issue and found some interesting info.
Apparently as long as you refrigerate and garlic-oil mixture and use within a week, (some sources say three others say one) the bacteria with causes Botulism food poisoning should not reach toxic levels. This is still a little scary for me so I will make sure to use any of my dressings/sauces within a couple days.

For more info see:
http://www.gourmetgarlicgardens.com/pickle.htm---3/4 way down the page
http://www.hc-sc.gc.ca/iyh-vsv/food-aliment/garlic-ail_e.html
http://www.eatwelleatsafe.ca/pathogens/botulism.htm