Yield: 8 servings
|4 pounds||Ripe roma tomatoes|
|1 tablespoon||Sea salt|
|1 teaspoon||Fresh ground white pepper|
|16 ounces||Extra-virgin olive oil (enough to cover the tomatoes)|
|½ cup||Fresh basil leaves|
|4 \N||Garlic cloves, whole|
Turn your oven to its lowest setting (somewhere in the 140'F. range).
Line 2 baking sheets with aluminum foil and place a baking rack on top of the foil. Slice tomatoes lengthwise, cut off bottoms, and lay slices on rack, cut side up. Sprinkle with salt and white pepper and place them in the oven.
The first time you make the tomatoes, check on them every two hours or so. (Oven temperatures vary; I usually let my tomatoes dry overnight.) They are done when most of the detectable moisture is gone, and the golden wrinkles form all over the tomato. (If they become brownish-red, they are burnt.) Remove them from the oven and place them in a jar with the garlic and fresh basil leaves. Fill the jar with olive oil.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95