Brain, meet Fingers. Fingers, meet Brain. I hope you two become best of friends. Pronto. Because if you don’t start working together really soon, I will be forced to give up this blog and move to a remote region of the world where there is no Internet access and only tinned soup for supper.
What did I do this time? Despite finding the recipe in the index, reading the instructions and looking at the photo, my fingers typed “oven-roasted” tomatoes when Grow Great Grub clearly gives readers the low down on “oven-dried” tomatoes. I’m tempted to quietly correct this error and distract you with ice cream. But having asked you to vote and promising to post the results, I think you’d notice. Especially since the one recipe whose title I botched turned out to be the winner.
So, for those of you who were looking forward to oven-roasted tomatoes, here’s a refresher on how to roast vegetables. For the tomato version, I’d add chopped fresh basil, some crushed garlic, a pinch of salt and fresh ground pepper. When done, top with grated Parmigiano-Reggiano.
And for those who intuitively knew what I meant, here is the recipe for oven-dried tomatoes. They’re different, but just as good. And last longer.
The Roasted Zucchini Dip (triple checked the title) will still be in the newsletter. Sign up, if you dare.
In the meantime, how do you use dried tomatoes?
Published with permission from Grow Great Grub: Organic Food from Small Spaces by Gayla Trails ( Published by Clarkson Potter, 2010)
- 10 plum tomatoes*, halved
- sea salt
- dried thyme, oregano or marjoram
- garlic cloves, optional
- approximately 2 cups olive oil
- Preheat oven to the lowest heat setting (150 – 200 F). The goal here is to dry the tomatoes slowly but surely.
- Line a baking sheet with parchment paper. Arrange tomatoes on top, cut side up. Sprinkle lightly with salt.
- Bake the tomatoes until the edges have shriveled and the insides are still slightly moist but not juicy. Timing depends on the size of tomato; the drying time will take anywhere between 2 and 8 hours.
- Set the pan aside until completely cool and then transfer the tomatoes to a clean and sterilized jar. Add a few sprigs of dry herbs and a clove of garlic, if using, to the jar. Pour in olive oil, thoroughly covering the tomatoes to preserve them.
- Store in the fridge for 4 – 6 weeks. Use up the remaining olive oil in dishes that can benefit fro the savory tomato flavour.
* Dry grape and cherry tomatoes whole. Chop plum tomatoes in half. Cut large tomatoes into 1/2″-thick slices.