Oven-dried tomatoes Recipe
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 This recipe for Oven-dried tomatoes, by Susie Dyck, is from Miller Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Susie Dyck
Added: Monday, September 7, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs large, juicey full-flavored tomatoes
Sea salt
extra-virgin olive oil
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Directions: |
Directions:Using a sharp knife, cut each tomato into quarters lengthwise. Using a spoon, scoop out seeds and save for tomato juice or sauce. Then quarter each section lengthwise again. Sprinkle sea salt in a roasting pan and arrange the tomato slices , skin-side down, on the pan. Roast in a preheated oven at 225º for about 3 hours or until the edges are just starting to look charred and the flesh is dry but still pliable. The exact roasting time will depend on the size and juciness of the tomatoes. Check every 30-minutes after 1 1/2 hours. Remove dried tomatoes from the pan and let cool completely. Put into a 10-12oz. preserving jar and pour over enough olive oil to cover. Seal tightly, and store the tomatoes in the refrigerator for up to 2 weeks. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:2 1/2 hours |
Personal
Notes: |
Personal
Notes: Serve these tomatoes with slices of fresh mozzarella; drizzle with olive oil and sprinkle with coarsely ground black pepper and finely torn fresh basil leaves.
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