Yield: 1 Servings
|6 pounds||Plum tomatoes|
|2||Sprigs fresh basil (or 3)|
|2||Cloves garlic (optional) (or 3)|
|Olive oil to cover|
From: Jacinta Miller <jascraig@...> Date: Tue, 25 Jun 1996 14:11:46 +1000 I use these on salads and pizzas, I haven't tried it on anything else but your suppose to be able to use them on anything that you want a taste of tomato on. I dried mine in my dehydrator, set at 200. You can dry them in the sun just bring them in before the dew drops. Or you could dry them in the oven at 200. I use the salad tomatoes and just cut them in half. Garlic is optional but we like garlic so I added it.
Preheat the oven to 200.
Cut the tomatoes in half lengthwise, leaving them attached at the bottom end, and open them like a book. Line a baking sheet with foil and set a rack on top. Place the tomatoes on the rack, cut side up, with enough space around them to allow air to circulate. Sprinkle the cut side lightly with salt. Put the tomatoes in the oven leaving the door slightly ajar so moisture can escape. The tomatoes are done when they are slightly shriveled, deep red, and dry but not crisp, about 6 hours. Do not allow them to burn. When the tomatoes are done, remove them from the oven, cool, and pack into sterilized jars. Add 1 basil sprig and, if desired, 1 clove of garlic to each jar. Pour in enough olive oil to cover the tomatoes and herbs completely, seal, and store in the refrigerator. Makes about 2 or 3 pints.
EAT-L Digest 24 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .