Oven-dried Cherry Tomatoes Recipe
Yield: 100 tomatoesRecipe by luhu.jp
Ingredients:
6 pint: Firm cherry tomatoes, halved
2 tbsp: Basil,
1 tsp: Sugar,
1 1/2 tsp: Salt,
1 1/2 tsp: Pepper,
Directions:
1. Preheat oven to 300F. Line 2 heavy baking sheets with parchment
paper. Spread the halved cherry tomatoes on the parchment-lined
baking sheet, cut sides up. In a small bowl, combine the basil,
sugar, salt and pepper and sprinkle evenly over the cherry tomatoes.
2. Put the tomatoes in the oven and immediately reduce the
temperature to 250F. Bake for about 3 hours or until the tomatoes are
dried and chewy, but still slightly moist. Let cool. Can be
refrigerated for up to 1 week; layer them in an airtight container.
Serve chilled or at room temperature.
Note: Blend with dilled lime cream cheese to make a tasty dip.
Food and Wine Collectors Issue: The Only Entertaining Guide Youll
Need May 1995
Submitted By DIANE LAZARUS On 06-08-95
Source from luhu.jp
paper. Spread the halved cherry tomatoes on the parchment-lined
baking sheet, cut sides up. In a small bowl, combine the basil,
sugar, salt and pepper and sprinkle evenly over the cherry tomatoes.
2. Put the tomatoes in the oven and immediately reduce the
temperature to 250F. Bake for about 3 hours or until the tomatoes are
dried and chewy, but still slightly moist. Let cool. Can be
refrigerated for up to 1 week; layer them in an airtight container.
Serve chilled or at room temperature.
Note: Blend with dilled lime cream cheese to make a tasty dip.
Food and Wine Collectors Issue: The Only Entertaining Guide Youll
Need May 1995
Submitted By DIANE LAZARUS On 06-08-95
Source from luhu.jp