preserved tomatoes

[Guest guest]

here's another we might try when the tomatoes pop like Tribbles: nice but

overwhelming;-)

 

 

* Exported from MasterCook *

 

Preserved Tomatoes

 

Recipe By :2000-07-11 Merla McMenomy: Summer Americana

Serving Size : 0 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

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

16 ripe plum tomatoes -- halved (16 to 20)

salt

1 cup olive oil

2 tbsp. white wine vinegar

1/4 pine nuts -- toasted

2 sprigs fresh rosemary

pepper

 

1. Preheat oven to 350 degrees.

 

2. Sprinkle tomato halves with salt. Set a wire rack on a baking sheet with

sides and place tomatoes, cut side down on rack. Place in oven, reduce heat to

175 degrees, and roast for 4-5 hours or until tomatoes are almost dry. Remove

from oven and place in large bowl. Immediately add oil and vinegar and toss to

coat. Stir in pine nuts, rosemary and pepper. Let rest for a few hours before

serving. (These will keep a week in refrigeration)

 

3. Drain tomatoes before serving.

 

TIP - Use plum tomatoes because they are meaty and less watery.

 

 

Source:

" http://www.dishcookingstudio.com/ "

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Per Serving (excluding unknown items): 2127 Calories; 219g Fat (89.7% calories

from fat); 8g Protein; 48g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

91mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 Vegetable; 43 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

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