Marinated Sun-Dried Tomatoes with Calendula Flowers


Going Wild in the Kitchen

Published by Square One Publishers

This image courtesy of Joseph DeLeo

These tomatoes are one of my kitchen staples. I add them to pizza, roast them with vegetables and beans, blend them into pesto, and toss them in stir-fries and salads.

NotesWhen adding edible flowers to salads or sandwiches, choose only varieties that come from an organic garden, have been grown in the wild, or come in a package labeled “pesticide-free”. They are the safest to eat and the most flavorful.

About2 cups

Cooking Methodcanning, preserving



Total Timeunder 4 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Textureherby, savory, sharp

Type of DishCondiments


  • 1½ cups sun dried tomatoes
  • ½ cup balsamic vinegar or wine
  • 5 cloves garlic thickly sliced
  • 2-3 tablespoons coarsely chopped fresh basil
  • 2-3 tablespoons fresh oregano leaves
  • 3 calendula flower heads (see Notes)
  • 1 cup extra virgin olive oil Basil Oil or Garlic Basil Oil 


  1. Place the tomatoes and vinegar in a bowl. Stirring occasionally, marinate for two hours, or until the tomatoes absorb most of the vinegar and soften.

  2. Add the garlic, basil, and oregano. Toss in the calendula flowers whole, or gently remove the petals before adding them to the bowl along with the flower centers. Mix the ingredients well.

  3. Transfer the mixture to a clean pint jar, and add enough oil to cover.

  4. Store in the kitchen pantry, where it will keep for at least a year.

  5. For A Change:

  6. • Substitute garlic chive flowers or coarsely chopped garlic scapes for the garlic cloves.

  7. • Layer the ingredients directly in the jar, instead of mixing them in a bowl first.

  8. • Add 1 tablespoon fresh thyme to the mixture.

  9. • Omit the calendula flowers.

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