Sundried Tomato Marinade
Ingredients
- Sundried Tomatoes - 3 oz.
- Rice Wine Vinegar - 3/4 cup
- Olive Oil - 2/3 cup
- Garlic - 7 cloves
- Parmesan Cheese - 2 Tbs. grated
- Dry White Wine - 1 Tbs. (optional)
- Whole Black Peppercorns - 6
- Capers - 6 rinced
- Dried Basil - 1 tsp. crumbled
- Oregano - 1/2 tsp. crumbled
- Tarragon - 1/4 tsp. crumbled
- Thyme - 1/4 tsp. crumbled
- Marjoram - 1/4 tsp. crumbled
- Dried Parsley - 1/4 tsp. crumbled
- Cream Cheese - 1 tub
- French Bread - 1 loaf sliced
Instructions
Drop tomatoes in boiling water for two or three minutes to soften, drain. Place in shallow dish and add vinegar. Leave at room temperature for one hour. Drain. Add drained tomatoes to all other ingredients. Can be refrigerated for up to two weeks. Bring to room temperature before serving. Spread cream cheese on top of sour dough French bread slices, add 1 marinated sundried tomato on top.
