Dried Tomatoes In Oil Recipe
Summary
MethodBaked
Ingredients
| 3 pounds ripe pear-shaped, Roma-type tomatoes | ||
| Salt | 2 Teaspoon | |
| 2 dry rosemary sprigs (each about 6 inches long) or 1 tablespoon dry rosemary | ||
| Olive oil | 1 1/4 Cup (16 tbs) | |
Directions
Wash tomatoes; slice lengthwise almost completely in half.
Lay tomatoes cut side up and sprinkle with salt.
To dry in a dehydrator, place tomatoes, cut side up, about 1 inch apart on a dehydrator rack.
Put in a 125° dehydrator until individual tomatoes shrivel to small, flattish ovals and feel dry to the touch but are still flexible (not brittle), 17 to 23 hours.
To dry in the oven, set tomatoes, cut side up, on wire racks placed in 2 shallow 10- by 15-inch rimmed baking pans.
Bake in a 200° oven until tomatoes feel and look as described for dehydrator method, 7 to 9 hours.
Pack tomatoes loosely in a 1- to 1 1/2 pint jar with rosemary.
Pour in oil to cover tomatoes (they may mold if exposed to air).
Tomatoes are good to eat right away, but to develop the flavor characteristic of Italian tomatoes, let them stand airtight at room temperature for 1 1/2 months.
(Refrigerate if you see any bubbles; they indicate fermentation.
Cold oil will turn opaque.) Tomatoes keep indefinitely; use as long as oil tastes fresh.
Lay tomatoes cut side up and sprinkle with salt.
To dry in a dehydrator, place tomatoes, cut side up, about 1 inch apart on a dehydrator rack.
Put in a 125° dehydrator until individual tomatoes shrivel to small, flattish ovals and feel dry to the touch but are still flexible (not brittle), 17 to 23 hours.
To dry in the oven, set tomatoes, cut side up, on wire racks placed in 2 shallow 10- by 15-inch rimmed baking pans.
Bake in a 200° oven until tomatoes feel and look as described for dehydrator method, 7 to 9 hours.
Pack tomatoes loosely in a 1- to 1 1/2 pint jar with rosemary.
Pour in oil to cover tomatoes (they may mold if exposed to air).
Tomatoes are good to eat right away, but to develop the flavor characteristic of Italian tomatoes, let them stand airtight at room temperature for 1 1/2 months.
(Refrigerate if you see any bubbles; they indicate fermentation.
Cold oil will turn opaque.) Tomatoes keep indefinitely; use as long as oil tastes fresh.
Chef
