TOMATOES, TOMATOES, TOMATOES. I simply adore them! If you grow your own tomatoes, or you stock up on them at your farmer’s market These are wonderful! This is an especially good thing to do with end of summer tomatoes.
Preheat the oven to 200 F.
Cut approximately 2 pounds plum tomatoes in half lengthwise Core and seed them. Place on a rack on a baking sheet sprinkling them lightly with salt. Place in the oven, baking for 7 or 8 hours or until they feel leathery but pliable; let cool. Pack into clean jars or plastic freezer bags and store in the fridge or freezer for up to three months. To rehydrate, place in boiling water for 1 – 2 minutes or cover with hot water and let stand for 20 minutes.
Helpful tip: Once dried the tomatoes can also be covered with dried herbs such as rosemary, bay leaves, oregano, savory, peppercorns or garlic in any combination and EVOO. Simply pack the dried tomatoes loosely in sterilized jars with the herbs of choice. Fill completely with EVOO making sure the tomatoes are completely covered as they could go mouldy if exposed to air. You can eat them right away but the flavours will develop if allowed to stand for 4 or 5 days or so. Store airtight in a cool place or in the fridge. You may have to bring the jar to room temperature to use.
To Make Oven Roasted Tomatoes
Feeding right into my tomato addiction, these! I use them for pasta, pizza sauce, crostini, soup or anything else I can think of. Yum, Yum.
20 ripe plum tomatoes
4 cloves garlic, minced
¼ cup fresh basil, chopped
¼ cup EVO
¼ tsp. each salt and pepper
Trim the stem end of the tomatoes; cut in half lengthwise. Arrange, cut side up without crowding in a well oiled glass or non-reactive pan (not aluminum). Mix together garlic, basil and EVOO; spoon over tomatoes. Sprinkle with salt and pepper. Bake in a preheated 375 F oven for approximately 2 hours; checking after the first hour or until the tomatoes are softened, shriveled and the edges have begun to darken a bit. Cool, cover and store in the fridge for a few days.
