Application Guide

Table Of Contents

and minced garlic.

Bake the tomatoes for 3 to 3

hours, or until the tomatoes are wrinkled, but still

moist. Remove from the oven and let cool to room temperature. Place the toma-

toes in a covered container or wide-mouth spring-top jar, and store in the refriger-

ator for up to 1 month.

Marinated Olives with Herbs and Sun-dried Tomatoes

Makes 1 quart

You can use any type of brine-cured olive for this recipe—Californian, Greek, or any

other. These olives will keep for three months in the refrigerator. They look very pretty

in the jar, and make a wonderful gift accompanied by a loaf of country bread.

4 cups brine-cured black olives, pitted and drained

3 cloves garlic, peeled and cut into 4 slices each

cup drained oil-packed sun-dried tomato strips, oil re-

served if desired, see Note

5 julienne strips of orange zest (each about 2 inches

long)

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh marjoram

cup olive oil

In a bowl, combine all of the ingredients except the oil, and toss to evenly distribute

the herbs and the tomatoes. Place the mixture in a springtop quart jar, and pour in the

oil. Refrigerate the olives to marinate for at least 3 days before serving. Bring the

olives to room temperature to serve.

NOTE:

If you wish, you can use a combination of oil drained from the tomatoes and olive oil

to equal the

cup olive oil.

974