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Sun-Dried Tomatoes in Oil
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Fast and Fresh Cookbook by Lucy Waverman


  • Italian roma plum tomatoes
  • Rock salt
  • Olive oil
  • Rosemary sprig or dried chilies
  • Wash, halve and seed fresh plum tomatoes.
  • Place on racks and bake in a 175 degree (80 C.) oven until wrinkled and dry, 16 to 18 hours.
  • Sprinkle a thin layer of rock sale in the bottom of a jar.
  • Pack in the tomatoes and cover with olive oil, making sure the tomatoes are completely immersed.
  • Add a sprig of rosemary or a couple of dried chilies to the oil, if desired.
  • Store in the refrigerator for one month before using.
  • They last indefinitely in the refrigerator.
Wait until you get hold of some beautiful, sun-ripened home-grown tomatoes. Otherwise, use canned whole or pureed, increase the herbs and call it a red sauce.

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