Marinated Dried Tomatoes in Olive Oil

2 ½ c. extra light olive oil

4 cloves garlic, crushed

2 T. dried rosemary (or 1 T. fresh)

1 small dried red chili

2 c. dried Roma tomatoes

1 T. dried parsley (or 2 T. chopped fresh)

1 T. dried oregano (or 2 T. chopped fresh)

Heat ½ c. olive oil in a medium saucepan over medium heat.  Once hot, remove from heat and add garlic, rosemary, and chili.  Remove from heat and let stand 1 hour. 

Soak dried tomatoes in boiling water to cover in a medium bowl until softened, about 30 minutes.  Drain and pat dry using paper towels. 

Pack the tomatoes, parsley, and oregano into sterilized pint jars.  Pour in the flavored oil through a strainer, discarding the seasonings.  Add additional olive oil to cover the tomatoes.  Close jars with canning lids and keep refrigerated up to one month.

Organic Catsup

 

4 pounds tomatoes, seeded and diced
1 large onion, chopped
2 cloves garlic, chopped
1/4 cup unsweetened apple juice
1 pinch cayenne pepper (optional)
1 bay leaf
3 tablespoons apple cider vinegar
1/2 teaspoon whole cloves
1 teaspoon celery seed
1 teaspoon black peppercorns
1/2 cup lemon juice

Combine the tomatoes, onion, garlic, apple juice, and cayenne pepper in a soup pot. Bring to a boil. Place the bay leaf, cloves, celery seed and peppercorns into a spice bag or wrap in cheesecloth. Add to the pot and continue to boil, stirring frequently until the mixture has reduced by half.

Remove the spice bag and stir in the lemon juice. Continue to boil for 10 more minutes, then remove from the heat. Pour into a container with a lid and refrigerate until using. Use or freeze within 1 week.