Cathy Bodi's Home-Dried Tomatoes Recipe - Cooking Index
Cathy Bodi's Home-Dried Tomatoes Recipe - Cooking Index
I dry the tomatoes in the oven with nothing on them -- not even the oil. They come out fine and won't alter the flavors in certain recipes. All oven temperatures vary, so keep an eye on them. I like these better than commercially dried tomatoes because there is no need to rehydrate them.
Type: Vegetables| 12 | Plum tomtoes | |
| 2 tablespoons | 30ml | Olive oil |
| 1/2 teaspoon | 2.5ml | Dried basil |
| 1/2 teaspoon | 2.5ml | Dried thyme |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Coarse pepper |
Cut the tomatoes in half and seed them. Toss tomatoes with olive oil, basil, thyme, salt and pepper. Arrange tomatoes cut-side down on a wire rack placed on a cookie sheet. Dry at 250 degrees for 5 1/2 hours or until tomatoes are shriveled and partially dried. Let cool.
Store in a zipper-lock freezer bag for 2 months in the refrigerator, 6 months in the freezer.
This recipe yields ??
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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