Slow roasted plum tomatoes (washington)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dozen roma tomatoes | |
| ½ | cup | Olive oil |
| 3 | tablespoons | Balsamic vinegar |
| 2 | teaspoons | Chopped garlic |
| 1 | teaspoon | Dry basil leaves |
| 1 | teaspoon | Dry oregano leaves |
| 1 | teaspoon | Dry thyme leaves |
| 1 | teaspoon | Ground fennel seed |
| Salt | ||
| Fresh ground black pepper | ||
Directions
Slice tomatoes lengthwise and arrange close together on a heavy cookie sheet Mix the olive oil, vinegar, and garlic and brush evenly on the tomatoes. Mix the dried herbs and fennel together and sprinkle evenly over the tomatoes. Dust tomatoes generously with salt and fresh pepper.
Place these in an oven set at the lowest possible temperature, and leave them for at least 12 hours. Tomatoes will lose about 70% of their volume, but be much more moist than sun dried tomatoes.
Lonny's simple technique with fresh tomatoes is revolutionary! Use these anywhere you might use sun dried tomatoes.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Lonny's, Port Townsend, Wash.
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