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
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.