Tuesday, September 22, 2009

Oven-dried tomatoes

Here's a quick recipe for the end of tomato season: I got armloads of underripe plum tomatoes from the Morningside farmers market, let them ripen up on the windowsill, then slowly dried them in the oven. Like canning for lazy people!They took about 4 days to become sweet and ripe.Sliced them all in half, or quarters, depending on the size...Laid them out cut side down on a foil lined baking sheet and drizzled a little bit of olive oil over the top. Then a bit of salt.These get baked in a 200 degree oven for between 2 to 4 hours. At 2 hours they will still be sort of juicy. After 4 hours they'll be less liquidy and the flavor will be very concentrated. They're basically like making your own sundried tomatoes. If you want them really dried out, try lowering the heat and leaving them in for even longer. Then report back because I want to know how they turn out. These ones were in for 4 hours.I packed them into jars and covered with olive oil to preserve in the fridge. They're good for a week or two like that.Good use of tomato bounty, right? Great for pizza topping or anywhere you just need a little punch of tomato flavor.

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