Here’s a little magical treat that I’ve been making for years since I discovered how rewarding it was to make your own jar of sun-dried tomatoes. Infused with choice ingredients, this is rather delicious.
This is my ginger version. It makes a frequent appearance when I am making food for people. I use it to jazz up salads and raw-slaws. This sun-dried tomato medley takes salad up to a whole new level of deliciousness.
Here is a super quick video that I made to take you through the process in no time…
Ginger is popular with most people I know, partnering to perfection with tomatoes whilst giving a refreshing, uplifting zing to a salad.
Ginger is my go-to natural remedy for most things. Health benefits of ginger include…
- Exceptional antioxidant content
- Excellent remedy for nausea and motion sickness
- Relieves flatulence and acts as a great digestion aid
- Anti-cancer benefits
- Powerful anti-inflammatory
- A natural expectorant to help coughs
- Promotes healthy circulation
- Helps warm you up when you are cold
Read all about it here…
You will need to get sun-dried tomatoes (which are normally dried and preserved in sea salt). Go for organic ones (better for you and better for our precious planet). They tend to work out quite nicely price-wise if you buy them online. If you can find them in your local health food store, then better still.
If your sun-dried tomatoes are not preserved in salt (check the ingredient list to be sure) then you will have to add your own when you make this recipe.
I am using apple cider vinegar for this blend. It is usually my vinegar of choice since I can normally get a local variety. You can, however, use a different sort of vinegar if you have something else available to you. Experiment, explore. Some vinegars are softer, whilst others can be sharper.
I prefer to use hemp oil for its wonder supportive benefits (again when in Britain, it means I can buy a local or European option). You can however use any oil. If you would prefer to use less oil, then swap out some for water.
Let your recipe infuse overnight and then it is ready. Easy. It also keeps for weeks (or longer) preserved nicely in the oil and vinegar.
Add your final infused medley, at your leisure, to grated veggies. Mix in and enjoy. You don’t need much – a spoonful will often do the trick. Alternatively, if making a huge batch for a group, then grate a huge bowl of carrots and other finely chopped veggies. Mix in either half of or the whole jar. It will delight your guests.
I’ll make a whole batch of various dressings when catering for a big group always including my fave ginger and sun-dried tomato dressing…
- 100g sun-dried tomato halves (dry and salted)
- 1 tablespoon fingely grated ginger
- 120ml apple cider vinegar
- 90ml hemp oil (or any oil)
- Sea salt (ONLY if not already in dried tomatoes)
- Please watch my video for a super quick visual guide on how to make this.
- Chop the sun-dried halves into smaller pieces and then put into a jar.
- Peel ginger and finely grate about 1 tablespoon of it. Put in the jar.
- Add the vinegar and oil.
- If you prefer to use less oil then swap out for a little water instead.
- If your dried tomatoes are NOT preserved in salt (check the ingredient list on the packet) then add some sea salt to taste.
- Mix all ingredients together.
- Leave overnight to infuse together, then it is ready to use.
- This keeps for weeks (or longer) in or out of the fridge.
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