Oven-dried Roma Tomatoes Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Ripe roma tomatoes,
1 tbsp: Sea salt,
1 tsp: Fresh ground white pepper,
16 ounce: Extra-virgin olive oil, enough to cover the tomatoes
1/2 cup: Fresh basil leaves,
4: Garlic cloves, whole
Directions:
Turn your oven to its lowest setting (somewhere in the 140F. 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
Source from luhu.jp
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
Source from luhu.jp