Ingredients:

  • 3 oz dry-packed sun-dried tomatoes
  • 1/2 cup extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced finely
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 1/8 tsp black pepper

Instructions:

  1. Inspect the dry-packed sun-dried tomatoes. If leathery or brittle, soak in 1 tbsp warm water for 5 minutes, then pat dry.
  2. Slice the tomatoes into julienne strips or bite-sized halves to increase surface area for marinating.
  3. In a small bowl, whisk together extra-virgin olive oil, lemon juice, salt, and pepper until slightly cloudy.
  4. Stir in the minced garlic, chopped parsley, and red pepper flakes.
  5. Place the sliced tomatoes into a glass mason jar and pour the marinade over them until completely submerged.
  6. Seal the lid tightly, shake gently to remove air bubbles, and refrigerate for at least 24 hours.