Last year we had so many tomatoes I was able to experiment with various methods of preserving. One of them being making sun dried tomatoes. This season is very slow- it is nearly August and I only have a few tomatoes that are just starting to blush. Xav loves pizza with fresh tomatoes but why use inferior tomatoes when I have some sun dried tomatoes from last year?
3/4 cup sliced sun dried tomatoes
3 cloves garlic; crushed
1/2 Tablespoon dry basil
1/2 teaspoon sea salt
pinch fresh ground black pepper
First reconstitute sun dried tomatoes: slice sundried tomatoes into strips, place in a heat resistant bowl, pour boiling water to 1 inch over the tomato tops and cover for ½-1 hour. Strain the liquid through a sieve (this can be reserved for making soup or simmering a legume or even rice). Return tomatoes to the bowl, add crushed garlic, dried basil, sea salt, fresh ground black pepper and mix. Pour into a glass jar add extra virgin olive oil to just cover the tomato mixture. Store in the refrigerator but remove prior to using as olive oil solidifies in the cold.