ISO: ISO: From Gail's - the recipe on killer oven-dried tomatoes..

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deb-in-mi

Well-known member
I know that I am not being overly helpful - but someone (rvb, Michael,....?) posted a fantastic way to oven dry tomatoes. I think he referred to them as Tomato Bombs but I have searched Gails and have come up empty handed. All I remember is drizzling the tomato halves with olive oil and sticking them in the oven for a really long time. The pathetic thing is I did this ALL summer long last summer (and told countless others how to do it) and now I can't remember didly-squat how to do it.

Deb

 
I have made Steve's tomatoes a zillion times since I first saw the post....

I absolutely LOVE them. I have about 40 Roma tomatoes ripening on the dining table right now destined to be oven dried. As Charlie says, they last a very long time packed in EVOO in the fridge. I also lay them out on a silpat and freeze for use all winter in soups, stews, pesto..... My version has evolved to include a sprinkling of Michael Chiarello's Herbs de Nappa (make your own mix) and lots of minced garlic in addition to S&P and EVOO. Be prepared to salvate the entire time they are cooking because they smell sooooo good! Also, have a good hunk of crusty bread handy for when you do pull them from the oven, you won't be able to resist.

 
I know what I'll be doing instead of making salsa tomorrow!

This is just what I was wishing for! Thanks Steve and everyone! This sounds like something I can do every few days and we just cleaned out our deep freeze.

Can't wait. My DH will be thrilled, too.

YUM!

 
Oh Daryl, so sorry they didn

(oops, hit the wrong button) 't work out for you. I try to get tomatoes of similar size because the larger ones definitely take longer than the small ones. If I am using smaller ones I begin to check on them after about 4 hours. I have made them so may times now I know what I want them to look like.

If I have tomatoes that vary in size I put the larger ones on the outer rim of my baking sheet and the smaller ones on the inside. This seems to help me some. And, I have even taken some of the smaller ones out before the larger ones were done.

I hope you will try these again as they really are quite addictive.

PS: Last night's dinner was a hunk of ciabatta bread covered with a "gracious plenty" of oven dried tomatoes. Oh was that good................

 
Could it be your oven? Some ovens don't read accurately at the lower temperatures. I have

best results with things like this at the low temperatures, but use an oven thermometer to check the temperature. My oven is cooler than the set temp when I set it below 300 degrees.

Imo, this should be done at less than 300 degrees.

 
could be...

i think tho that my fatal mistake was to assume that it would take 9 hours. should have assumed 6 and then checked them from time to time there after. instead i put them in and set timer for 9 hours... live and learn...

 
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