Russell Ranch

Education and Outreach

Marinated Russell Ranch Dried TomatoBy: Gail Feenstra



3 Ounces Dried Roma Tomatoes

¾ Cup Rice Vinegar

7 Cloves Garlic, sliced thin

2/3 Cup Olive Oil

¼ Teaspoon Dried Tarragon

½ Teaspoon Dried Oregano

¼ Teaspoon Dried Thyme

¼ Teaspoon Dried Parsley

6 Capers, rinsed

2 Tablespoons Grated Parmesan Cheese

1 Tablespoon Vermouth, very dry

6 Whole Peppercorns



1.Put dried tomatoes in flat dish and pour rice vinegar over them

2.Stir frequently as tomatoes marinate in vinegar for approximately 1 hour

3.Drain off vinegar and pat tomatoes dry with paper towels

4.Add olive oil and vermouth in a container and stir well

5.Add the remaining ingredients and mix

6.Pour over the tomatoes and mix well

7.The tomatoes should sit in this mixture at room temperature for at least 24 hours before serving



  • Keep tomatoes in freezer until ready to use (the dried ones)
  • Use fresh herbs when available
  • Always serve at room temperature, you may store the tomatoes in a container in the refrigerator but remove at least two hours before serving as the oil congeals
  • Serve as an appetizer with rounds of French bread and Greek feta cheese (spread break with cheese and then put tomatoes on top.) Also good in pasta salad, bagels with cream cheese, and sandwiches with tomatoes for lunch.
  • White wine can be substituted for the Vermouth

3 Ounces of dried tomatoes makes approximately one pint of marinated tomatoes