OIL-PACKED SUN-DRIED TOMATOES WITH HERBS
Instructions:
- TOMATOES:
- 1 cup dry-packed sun-dried tomatoes (about 1½ ounces);
- 1 cup boiling water;
- 1 tablespoon balsamic vinegar.
- TO FINISH:
- 2½ teaspoons herbes de Provence (for sources), or use Mediterranean Herb Mixture;
- 3 to 4 cloves garlic, thinly sliced;
- ¼ teaspoon freshly ground black pepper;
- 1/8 teaspoon red pepper flakes (optional);
- Fine sea salt;
- ½ cup or more extra-virgin olive oil, depending on the size of the jar or container used.
- Place the tomatoes in a small bowl and top with the boiling water. Stir in the balsamic vinegar and set aside to steep until the tomatoes are soft and plump, about 15 minutes. Try one—a bite will also tell you how salty your tomatoes are. Drain the tomatoes, reserving the soaking liquid for another use.
- To finish, leave the tomatoes whole (if you like to serve them as an appetizer), or chop and return them to the bowl. Add the herbes de Provence, garlic, pepper, and red pepper, and stir to combine. Taste for salt and pepper, and adjust. Spoon the tomatoes into a half-pint Mason jar or other small glass container. Carefully pour in enough olive oil to cover the tomatoes completely. Using a clean spoon, gently push any protruding tomatoes into the oil. Chill, covered, for at least 2 hours and up to 1 day, to allow the flavors to come together. Bring to room temperature before serving. Use the tomatoes within 1 week. The olive oil will solidify, but will become liquid again at room temperature. Always use clean utensils when removing the tomatoes, and cover the remaining ones with more olive oil to create a seal.