Olive Oil Packed Sun-Dried Tomatoes with Basil
Description
These homemade sun-dried tomatoes with basil are infused in olive oil and have a rich and bold flavor. It is wonderful on pastas, bread for dipping, salads, and grilled veggies. No one will believe that you made it yourself!
Ingredients
4 cups dried tomatoes, about 12-16 cups fresh tomatoes
1/4-1/2 cup olive oil
1/4 cup fresh basil leaves
Directions
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Sterilize a one pint jar by washing with soapy water and then pouring boiling water over the inside and outside of the jar. Boil the screw band and lid in hot water.
When jar is dry (air-dried) place the dried tomatoes into the bottom. Use a clean spoon to pack tomatoes together. Add a few leaves of basil. Continue to layer tomatoes and basil until the jar is full. Pour olive oil slowly over the top.
Insert the handle of the spoon down along the sides of the jar five to six times to force air pockets out. Make sure the oil completely covers all of the tomatoes.
Seal with the sterilized lid and band.
The tomatoes can be refrigerated up to one month.
Makes one pint.
Prep Time
Cook Time
PT0M