Wednesday, June 8, 2011

Nicole’s Oven-Dried Tomatoes

This recipe is truly superb! To make it, I use the Roma (plum) tomatoes that are standard in Italian cooking. Stored in the fridge in a jar of olive oil, these tomatoes keep well for several weeks. Preheat oven to 175 deg. F. Line a baking sheet with parchment paper or brush lightly with oil. Slice about 2 lb. of plum tomatoes in half lengthwise, placing face-up on a single layer on the baking sheet. Brush tomatoes lightly with olive oil. In a small bowl, combine:

1 tsp. salt

¾ tsp. sugar

½ tsp. dried leaf thyme
Dividing mixture equally, sprinkle over tomatoes. Bake 10-to-12 hours, checking near the end of the baking period. I do this overnight. These tomatoes are extremely flavorful, making a great addition to pasta, salads, and sandwiches. I love them on hot toast with a smear of sharp blue cheese! It’s a remarkable pairing! This quantity of fresh plum tomatoes makes about 3 cups, oven-dried.

Brush with olive oil ...

Sprinkle with seasonings, bake overnight,
and store in olive oil ... DELIZIOSO!

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