Pat posted this recipe for sun-dried tomatoes. It's so good, I'm eating the little tykes like candy.

I've been making oven dried tomatoes for the past few weeks - not this particular recipe but a combo

of ideas that have been posted here.

I tossed in whole peeled garlic, onion chunked up along with the herbs and such. I didn't do them overnight - but I work from home - I put them in the oven on low in the morning and by the evening the house smells wonderful!

The hardest part is when I take them off the sheets to put into containers - I seem to eat every 3rd or 4th one!!!! They are just like candy.

The dried juices at the bottom of the pan - I add a bit of wine or water and reconstitute - put that into a container and use it to add to sauces or replace some of the stock in a risotto.

The roasted garlic had a multitude of uses and the roasted onions too.

Lately I've had so many tomtatoes from my farm share that I've taken to roasting half of them and then making sauce with them and the rest of the non-roasted ones. Throw in the roasted onions and garlic - boat motor it up - and can it. I'm up to about 18 quarts of canned sauce now - some roasted tomato, some plain, some spicy. I also had a boatload of peppers from the farm - so I roasted those and added to a batch of sauce before canning - so I have roasted pepper tomato sauce too.

AND - it still have about 5 quarts of tomatoes ripening on the counter from last week's share - hmmmm - what to do with those????

And this week at the farm - is unlimited tomato picking. Pick what we can reasonably use..... this could be dangerous for me....... this canning thing is becoming a little obsessive --- ya think?

 
These tomatoes are like candy. REC: Tomato Confit

* Exported from MasterCook *

Tomato Confit

Recipe By :Jean-George & Ruth-SF
Serving Size : 4 Preparation Time smileys/smile3.gif:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

12 Plum Tomatoes -- or
6 Large Tomatoes -- peeled & seeded
1/3 Cup Extra Virgin Olive Oil
6 Cloves Garlic -- peeled & bruised
6 Sprigs Fresh Thyme
1 Teaspoon Coarse Salt

1) Preheat oven to 275°F. Cut out the hard core of each tomato and make an X in the smooth flower end. Plunge into boiling water for about 15 seconds or until skins loosen, then plunge into ice water; drain. Peel; cut plum tomatoes in half, regular tomatoes into quarters, then remove all the seeds and any center pulp. What you want is the outside flesh.
2) Cover a rimmed baking sheet with foil and brush with some of the olive oil. Place tomatoes cut side down on the pan. Scatter the garlic and thyme around and sprinkle with salt. Drizzle the remaining olive oil over the tomatoes.
3) Bake for 2 hours or more, turning the tomatoes every 30 minutes or so to make sure they are not browning (if they are, lower the heat) and turning the baking sheet so the tomatoes cook evenly. The tomatoes are done when they are very soft and shriveled.
They will keep, refrigerated, for a few days.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 245 Calories; 19g Fat (65.9% calories from fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 504mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 3 1/2 Fat.

Serving Ideas : Anywhere you'd use sun-dried or roasted tomatoes.

NOTES : Make these and you'll never buy sun-dried tomatoes again! They are slow-cooked tomatoes with garlic, thyme and olive oil and the long, but simple process turn tomatoes into candy. At that point, you can serve them by themselves, use as garnish for many dishes (especially those with white fish) or include then in salads
Notes from the original recipe source include..."combine then with summer squashes and lots of lemon juice, or layer with crab meat or shrimps, or include them in potato salad.
Keys to success: the riper and more flavorful the tomatoes, the better the confit. However, average-but-decent tomatoes become something special when given this treatment!

Nutr. Assoc. : 0 0 0 0 0 0

 
Oh ya??!! Well your pear cake has people climbing onto my balcony. .... Actually

it has become such a hit that they are awaiting the next batch which is now sitting safely in my BBQ on my tiny balcony for a week of steeping. Honestly, two of my neighbours are threatening to climb the balcony to get to it and don't want to wait. It truly is addictive.

You've created a monster.

 
I'm not understanding why they say that these last only 2 weeks. Mine got good only after 2 weeks

And they just seem to be fine. Have you kept them longer as well?

It's just oil and dried out tomato after all.

 
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