Oven-Dried Tomatoes Recipe - Cooking Index
Oven-Dried Tomatoes Recipe - Cooking Index
Unlike sun-dried tomatoes, these have a much sweeter and natural tomato flavor. Use them with pasta, fish, meats or poultry. For the best and tastiest results these should be prepared when tomatoes are in their prime. The recipe can be doubled or tripled if you desire. The tomatoes will keep 2 to 3 days, refrigerated, in a covered container.
Courses: Sauces| 12 cups | 750g / 26oz | Roma tomatoes (abt 2 lbs) (medium) |
| 3/4 cup | 177ml | Extra-virgin olive oil - plus additional |
| As needed | ||
| 1 teaspoon | 5ml | Minced fresh thyme leaves |
| 6 | Garlic cloves - crushed | |
| 1/2 teaspoon | 2.5ml | Kosher salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/2 teaspoon | 2.5ml | Sugar |
Preheat the oven to 250 degrees.
In pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain, peel, core, cut into quarters and remove seeds.
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut-side down. Drizzle with 1/4 cup of olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar and sprinkle evenly over the tomatoes.
Bake until tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour remaining 1/2 cup of olive oil over and cover the container. Refrigerate and use as needed.
This recipe yields 1 1/4 cups.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.