Sun-Dried (Oven-Roasted) Tomato Recipes

[Guest guest]

Speaking of having tons of tomatoes, I oven-roasted some tomatoes yesterday

(recipe to follow) and now don't really know how to use them in recipes. My

husband was teasing me about how many things I make with sun-dried or

oven-roasted tomatoes in it (zero!). Well, it was easier than canning them!!

 

So I'm wondering what recipes you all could share using sun-dried or

oven-roasted tomatoes.

 

Here's the recipe I used:

 

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Slow Roasted Tomatoes

 

40 ripe tomatoes

2 tablespoon salt

1 teaspoon black pepper

olive oil spray; as needed

1 really big jar olive oil

20 large basil leaves, fresh

 

Preheat oven to 200*F. Cut the tomatoes in half from top to bottom. Use

your finger to scoop out the seeds and juice, but leave the fleshy middle

dividers in place.

 

(**The way the recipe called for) Put the halves in a bowl and coat evenly

with 1/2 cup olive oil and the salt and pepper. Arrange on a cooking sheet

in a single layer.

 

(**The way I did it) Place the halves onto a cooking sheet in a single

layer. Spray the halves with the olive oil spray. Sprinkle salt and pepper

evenly over tops of tomatoes.

 

Roast tomatoes for 8 hours. Do not open the oven during this period. Remove

the tomatoes from the oven and allow them to cool. (I used lots of little

plum tomatoes and it did not take anywhere near 8 hours!)

 

Sterilize 4 wide mouth canning jars and lids (place them in boiling water for

20-30 minutes). When tomatoes are done roasting (and jars and lids are still

warm), layer them with the basil leaves in the jars. Fill the jars to 1/4 "

of the top with olive oil from the jar. Use a stick or tap jar to remove

bubbles. Tightly screw on the sterilized covers and lids. This forms an

airtight seal. Keep the tomatoes in the refrigerator, where they can be

stored for up to 2 months.

 

Bring to room temperature before eating. After eating the tomatoes and basil

you can use the olive oil for salad dressings. Serve on salads, pizza or as

antipasto -- anything on which you want a concentrated taste of tomatoes.

 

Contributor: Organic Gardening Magazine

 

Yield: 4 jars

 

 

** Exported from Now You're Cooking! v5.42 **

 

 

 

Sherri

Maryland