August 27, 2010, Newsletter Issue #276: Sun-Dried Tomato Oil
Tip of the Week
1/2 cup of dry sun-dried tomatoes (do not use the marinated or bottled in liquid type of sun-dried tomatoes, only use the dry style)
1 cup olive oil
Rehydrate tomatoes in boiling water for about 3 minutes. Drain well, and
puree tomatoes with the oil in a blender or food processor. Pour mixture
into a sterilized glass container and cover. Refrigerate 1 day.
The oil will cloud and may thicken. Let it sit at room
temperature until itīs clear again. Strain, and pour
into a sterilized glass jar, covering or corking tightly.
Keep oil in refrigerator and use within one week.
This is a real treat drizzled over seafood, beef, and
poultry. Use as a dipping oil for crusty French and
Italian breads. Coat and cook fresh croutons in this oil,
and use it to season pasta salads.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
| Guru Spotlight |
| Jolyn Wells-Moran |
