Oven Dried Tomatoes
Source of Recipe
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Oven Dried Tomatoes
4 c. small tomatoes, quartered
Or cherry tomatoes, halved
Preheat oven to 200. Line baking sheet with aluminum foil.
Spread cut tomatoes in a single later on baking sheet.
Lightly season with salt and bake for 6 - 7 hours.
Turn tomatoes once during baking time and check
every now and then. (You don't have to constantly
check on them, but 35/45 mins.)
Remove as they become dry and shriveled.
When cool, use a small sieve or slotted spoon to dip into
herb vinegar or white wine vinegar to remove salt.
Preserving -- either in oil or by freezing.
Oil method: layer rinsed tomatoes in a sterilized half-pint
Mason jar. Cover tomatoes completely with extra virgin
olive oil (or best-quality olive oil). If desired, add several
sprigs of fresh rosemary, basil or thyme.
These will last up to a year stored inside/outside of the
refrigerator in a cool, dark place.
Freezing method: dry rinsed tomatoes and place in plastic
freezer bags. To reconstitute, place frozen tomatoes in
small amount of boiling water and let stand till softened
but not mushy.
Use atop salads, pizzas or any of your favorite recipes.
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