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Sun Dried Tomatoes
* Exported from MasterCook *
Sun Dried Tomatoes
Recipe By : Lois Conway's recipe
Serving Size : 1 Preparation Time :0:00
Categories : Sun Dried Tomatoes
Amount Measure Ingredient -- Preparation Method
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3 lbs.firm ripe Italian or plum tomatoes -- (Roma)
1/2 teaspoon herb seasoning -- oregano, basil
or any herb combination) -- per tomato
2 to 3 cloves garlic chopped finely -- or minced
salt -- optional
2 rosemary sprigs or -- 1 T. dried opt
1 1/4 cups olive oil -- approximately
Preheat oven to 300 degrees
Choose tomatoes with even red color, and without any green or black spots.
Wash tomatoes, removing stem ends. Slice lengthwise in half. Squeeze GENTLY
to remove seeds. Pat dry. Sprinkle with herbs, garlic, and salt to taste.
Arrange tomatoes in one layer,cut side up, on wire racks
placed on a cookie sheet. Bake for 3-5 hours or until dried.Watch carefully
not to overdry or they will be tough. Dry them just to the point that all of
the moisture is gone. As they darken, watch carefully, as they are almost
done and will burn quickly.
Place tomatoes in a 1-1 1/2 pint jar with the rosemary sprigs and several
peppercorn. Cover with olive oil and seal airtight. To prevent molding
loosely pack.Let stand 1 1/2 months to fully develop flavor.Tomatoes will
stay fresh as long as oil stays fresh. Store in a cool place. Makes 1 to 1
1/2 pints.
NOTE: I do them cut side up although I have seen recipes for cut-side down.
I like to see how they are faring. Also, the original recipes called for
garlic in the jar..they have now shown garlic and oil mixtures to be
dangerous..so I chop up my garlic and put on the tomatoes ahead of time.
>From the kitchen of: Lois Conway
MC formatting by bobbi744@sojourn.com
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NOTES : From Lois: I have combined several recipes and advise you to wait
till the end of summer to get the reddest, ripest tomatoes. Unless you
grow them yourself, and then
I'd like you to send me some. This makes a minimum...they shrink to nothing
so I buy about 9 pounds at a time.
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