Name: Marinated Sun-Dried Tomatoes
Total time: PLACEHOLDER
Ingredients: 3 ounces whole sun-dried tomatoes; 1/2 cup extra-virgin olive oil; 1 tablespoon lemon juice; 1 tablespoon minced fresh parsley leaves; 1/4 teaspoon salt; Pinch hot red pepper flakes; Pinch ground black pepper; 1 small clove garlic , minced or pressed through a garlic press

Why This Recipe Works

We quickly realized that the trick to a good marinated sun-dried tomatoes recipe wasn’t in the marinade but rather the degree to which the tomatoes were rehydrated. We found that covering the dry tomatoes with water and microwaving them softened them enough so that they were still quite chewy. Then, allowing them to stand for a few more minutes brought them to just the right consistency. For the marinade for our sun-dried tomatoes recipe, we liked a simple mixture of extra-virgin olive oil, garlic, parsley, and red pepper flakes brightened up with some lemon juice and seasoned with salt and pepper.

Before You Begin

These tomatoes will keep in the refrigerator for up to 1 week.

Instructions

Mix the tomatoes with 2 cups hot tap water in a medium microwave-safe bowl. Cover with plastic wrap, cut several steam vents in the plastic wrap with a paring knife, and microwave on high power for 2 minutes. Let stand, covered, until the tomatoes soften, about 5 minutes. Lift the tomatoes from the liquid with a fork and pat dry on paper towels.

Trim the tough core from the end of each tomato and place the tomatoes in a bowl. Add the other ingredients and toss gently. Serve immediately or cover and refrigerate until needed.