Dried tomatoes
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Plum tomatoes or | |
| 8 | larges | Round tomatoes |
| Cooking spray | ||
| 1 | teaspoon | Kosher salt or to taste |
| Black pepper | ||
| 3 | (to 4) garlic clove(s), minced | |
| 1 | bunch | Basil |
| 2 | teaspoons | (to 3 tsp) extra-virgin olive oil |
Directions
1. Preheat the oven to 200øF. Wash and dry the tomatoes. If using plum tomatoes, cut them in half lengthwise. If using round tomatoes, cut them in half widthwise. Arrange the tomatoes on a baking sheet sprayed with cooking spray. Generously sprinkle the tomatoes with kosher salt, pepper, and minced garlic. Stem the basil and place one leaf on each tomato. Lightly drizzle the tomatoes with olive oil.
2. Bake the tomatoes at 200øF. for 12-14 hours, or until shrunken, wrinkled, and almost dry. Don't let them dry out completely or they'll become tough, and don't let them brown.
3. Let the tomatoes cool to room temperature, then transfer to a sterile jar. If desired, add olive oil to cover. You can use a few drops of the intensely flavored oil on salads or steamed vegetables.
Store in the refrigerator. Without oil, they will keep for 4-5 days; in oil they will keep for 6 months.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 255 Submitted By DIANE LAZARUS On 10-27-95