I love Tomato’s!
Yes I do! But, I
don’t like to can them. I know, I know
this is the time of year in Michigan where canning is very popular, but I have
only my husband and myself at home, and really, I can get a good canned tomato
at the store.
But I do love tomatoes.
Our good friend Wayne has been letting us pick fresh tomatoes. He has maybe 10 plants, all different
types. I brought home a bunch and
thought, now what am I to do?
Oven dried tomatoes!
That’s what. It’s easy, a couple
of ingredients, a little bit of time in the oven (12 – 18 hours hands off) and
you have oven dried tomatoes. Pack them
in Extra Virgin Olive Oil - and that’s
that! Done! That’s just what I did.
A lot of tomatoes, and a few good jars of very intense
tomato flavor, stored in the refrigerator for a few months, and I’ll be
“picking” them to add to soups, stews, and pastas.
All you need is lots of tomatoes. Cleaned, cored and cut into roughly the same
size pieces.
Cookie sheets, cooling racks, I suggest parchment paper,
some salt and away you go!
I should’ve start at night time and woken to the smell of
lightly roasting tomatoes, but I was to eager!!!! So at about 170 degrees, and 18 hours or so
later, packed in oil.
All I can say is Yum!
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