Ovendried Tomatoes (aka sundried tomatoes) Recipe
Category: Mediterranean Diet recipes
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Notes:
A delicious way to preserve a bountiful harvest of tomatoes.
Servings: up to 4 per
Ingredients:
-Tomatoes- any kind and any amount but the key is to dry the same variety together, cut in similar wedges so they dry evenly. Varieties that have worked well are Garden Peaches, Pusta Kolox, Cherokee Purple, Zapotecs and Black Krim. The Romas dry quicker but don't have as much flavor.
-Container of olive oil
-sea salt in a grinder
-one tomato can make up to 4 servings depending on the size.
Directions:
Heat oven at lowest setting, usually 200 degrees. Take some olive oil and generously grease a large cookie sheet that has sides at least half an inch to catch any juices that may form.
Cut out stem of tomato and slice tomatoes in wedges about 1/2 inch wide. Arrange in tight rows on the tray, edges touching. They will shrink considerably and can handle it. Sprinkle lightly with sea salt then put in the oven. Varieties such as Romas will dry quicker, taking about 3-4 hours. Juicier varieties (and tastier) can take as long as 6 to 12 hours.
Some varieties will produce a lot of juice. To speed drying pour off juice in bowl or glass container. I like to save the juice for reductions in stir fry's or pasta.
Remove from oven and with spatula place in medium sized bowl and press gently down. Add enough olive oil to cover. Allow to cool completely then place in sandwich size ziplock bags. Flatten and remove air from bags. If using within a week put them in the fridge. If saving longer place in the freezer. Great as an alternative to sausage or pepperoni on pizza. Also good in pasta dishes and salads.
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Tags: Condiments and Dips, fruit
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