Sun-dried Tomaotes & Roasted Peppers In Garli

---------- Recipe via Meal-Master (tm) v8.02

Title: SUN-DRIED TOMAOTES & ROASTED PEPPERS IN GARLI
Categories: Sun-dried, Food gifts, Nw
Yield: 1 recipes

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Large ripe tomatoes
Red or green bell peppers
Peeled whole garlic cloves
Fruity extra-virgin olive
Oil
Basil leaves

This vibrantly colored and flavored combination can be
made in any quantity. It's great to have on hand for
adding to sandwiches, homemade pizzas, salads,
frittatas, and omelets, or for serving as a condiment
with thinly sliced flank steak or grilled tuna,
bluefish, or swordfish. It also makes a beautiful
gift. Tomatoes can be "sun-dried" by placing them on a
rack-lined pan under the hot sun for about 2 days, but
the oven-drying method below is a lot easier. 1. Wash
and dry the tomatoes and cut them into eighths
lengthwise. Using a small spoon, scoop out the seeds
and juice. Place a wire rack on a baking sheet and
arrange the tomatoes on the rack, skin side up. Allow
the tomatoes to drain excess juice for about 1 hour.
2. Set the oven on the warm setting (the temperature
should be about 150~). Transfer the rack to a clean
baking sheet and place inthe oven. Dry the tomatoes,
turning them every few hours with a spatula, until
they are leathery, a about 12 hours. Remove them from
the oven and allow them to cool on the rack. 3. To
roast the peppers, first preheat the boiler and then
cut the peppers into halves lengthwise and see them.
Place the peppers skin side up on a baking sheet and
broil them, placing them as close as possible to the
heat, until the skin chars. 4. Immediately transfer
the peppers to a brown paper bag and close the bag,
trapping the steam. When the peppers are cool, about 5
minutes, rub off the skins and cut the peppers into
1/2-inch wide strips. 5. Have ready sterilized pint
jars and the garlic and basil. Arrange a single layer
of tomato strips in the bottom of each jar, followed
by a layer of pepper strips. Add a garlic clove and a
few basil leaves, keeping the garlic and basil against
the side of the jar so they show. Continue layering
until all the jars are almost filled but not tightly
packed. 6. Carefully pour oil into the jars until
about half filled. Tilt the jars and tap them so the
oil seeps down, filling any air bubbles and covering
the vegetables completely. Add more oil, covering the
vegetables and leaving a 1/8-inch space at the top of
the jars, and seal. Store in a cool, dark place for at
least a week before using and no longer than 3 months.

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