Marinated Sun-Dried Tomatoes with Calendula Flowers


Serves: 5
Total Calories: 3,861
Yield: 2 Cups

Ingredients

1 1/2 cups sun-dried tomatoes
1/2 cup balsamic vinegar or wine
5 cloves garlic thickly sliced
2-3 tablespoons coarsely chopped fresh basil
2-3 tablespoons fresh oregano leaves
3 calendula flower heads
1 cup extra virgin olive oil, Basil Oil, or Garlic Basil Oil

Directions:

1. Place the tomatoes and vinegar in a bowl. Stirring occasionally, marinate for two hours, or until the tomatoes absorb most of the vinegar and soften.

2. Add the garlic, basil, and oregano. Toss in the calendula flowers whole, or gently remove the petals before adding them to the bowl along with the flower centers. Mix the ingredients well.

3. Transfer the mixture to a clean pint jar, and add enough oil to cover. 4. Store in the kitchen pantry, where it will keep for at least a year.

For a Change . . .
• Substitute garlic chive flowers or coarsely chopped garlic scapes for the garlic cloves.
• Layer the ingredients directly in the jar, instead of mixing them in a bowl first.
• Add 1 tablespoon fresh thyme to the mixture.
• Omit the calendula flowers.

TIP . . .
When adding edible flowers to salads or sandwiches, choose only varieties that come from an organic garden, have been grown in the wild, or come in a package labeled “pesticide-free.” They are the safest to eat and the most flavorful.

Nutritional Facts:

Serves: 5
Total Calories: 3,861
Calories from Fat: 3,840

This Marinated Sun-Dried Tomatoes with Calendula Flowers recipe is from the Going Wild in the Kitchen Cookbook. Download this Cookbook today.




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