The tomatoes (tomaaatoes if you're a Brit) have been insane around here. They just keep coming and coming. With a recipe from "Good Housekeeping" magazine in my hot, little hand, I set out to make oven dried tomatoes. Now the recipe called for Romas, but being the good adventurer that I am (and only having Yellow Pear and Beefsteaks), I experimented.
Here's how it goes:
-Pre-heat the oven to 300.
-Chop the tomatoes into pieces (the Yellow Pears in half).
-Toss them in a bowl with olive oil, salt, and pepper.
-Lay parchment paper on cookie sheets and spread the tomatoes out in a layer.
-Chop garlic and basil and sprinkle over the top of them. A little more oil too!
-Bake in the oven for 4-5 hours. Rotate the cookie sheet halfway through.
-Take them out when they are shriveled and look like sun-dried tomatoes.
-Put into jars and submerge in olive oil.
-Keep in the fridge for up to 1 month (if you can resist from eating them that is!).
That night for dinner we made pasta with chicken/fennel/artichoke sausage and these glorious tomatoes! They were so much better than store-bought could ever be. As soon as I have more tomatoes ready in that garden, I'll for sure be drying some more!
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