olive oil recipes by Steven Ripple

http://www.livepantry.com/stevenripple

posted on 09/28/2010 "I made up this recipe for these to make a 'safe' version of oil cured tomatoes. The vinegar acidifies the tomatoes to prevent botulism. But it also adds a bright flavor. Commercial versions often use citric acid or vinegar too. They are wonderful and I think better than 'regular' sun-dried tomatoes. And OK, I do not dry them in the sun. You could if you have a dry sunny climate. I do, but the nights are too cool right now. Tips I made my own dried garlic for this one. If fresh garlic is used, crush it and add along with vinegar solution when re-hydrating tomatoes to acidify it for safety."