Sun-Dried Tomatoes in Oil

http://online-cookbook.com

Sun-Dried Tomatoes in Oil

Recipe Information
Source: Fast and Fresh Cookbook by Lucy Waverman Serves/Makes:1 Ingredients Italian roma plum tomatoes Rock salt Olive oil Rosemary sprig or dried chilies Preparation 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. Comments 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.

Recipe Information

Source:: Fast and Fresh Cookbook by Lucy Waverman

Serves/Makes:1

Ingredients

Italian roma plum tomatoes
Rock salt
Olive oil
Rosemary sprig or dried chilies

Preparation

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.

Comments

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.