ISO: ISO: The slow-roasted tomatoes that everyone loved so much. I have so many

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Here you go Dawn. Enjoy.

Oven-Dried Tomatoes
Courtesy of Food Network Magazine. Yield: 4 servings

Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a rack set onto a baking sheet,drizzle with olive oil and sprinkle with a frsh herb of your choice (or not). Lightly sprinkle with kosher salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours.

Make these a day in advance and refrigerate. Bring to room temperature before serving.

 
Dawn I make trays and trays of these. And eat very last one! They are so good. I mince some

garlic and add that too. My favorite herb mix is Michael Chariello's Herbs de Napa-very similar to Herbs de Provence but with an Italian twist.

If I am going to eat right away I just put them in a tupperware in the fridge. If it will be a little longer I cover them in olive oil (which of course can still be used again in your cooking). For hugh batches I freeze some in zip locks.

 
And after roasting them if there's brown bits on the bottom of the pan - deglaze! I use that in

place of some or all of the stock in risotto !

 
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