Recipe
Semi Dried Tomatoes Recipe
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Mystic_river1 / All my dishes 4 months, 3 weeks ago
There is no comparision between bottled and your own fresh dried tomatoes. Once you taste these you will never go back-I guarantee it.Recipe and photo courtesy www.chefspencil.com.
Prep:15m Cook:240m Servings:4
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 Mystic_rive |
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Fans
Ingredients
- COOKING TIME IS FROM 4 TO 16 HOURS
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- 20 roma (egg) tomatoes
- 5 sprigs fresh oregano (if you can't get fresh oregano, try fresh thyme or basil before settling for dried oregano)
- Sea salt flakes
- Cracked black pepper
- Fine white powdered/icing sugar
- Extra virgin olive oil
Directions
- Preheat oven to approx 230 fahrenheit
- Cut each tomato in half lengthwise and arrange on a drying/cooling rack.
- Set rack on a baking pan/sheet.
- Drizzle oil lightly along the rows of tomato halves.
- Strip the leaves off the stems of oregano and sprinkle liberally over tomatoes.
- Season with salt and pepper.
- Dust very lightly with powdered/icing sugar.
- Place tray and rack in oven and leave for at least 4 hours, taste one at this point, if you like them drier keep going, up to 16 hours for very dry.
- If they won't be consumed within a couple of days store them covered in oil, (but please use a nice virgin oil, not a vegetable oil over your beautiful tomatoes).
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mumtazcatering 4 months, 3 weeks ago said:
Thanks Joymarie ,always wanted to know how to dry tomatoes,thanks for the lesson, GF
Mumtaz
cooper 4 months, 3 weeks ago said:
Nice recipe, but why can't you give credit to the author and photographer instead of making it appear this is your work? The recipe and photo are from www.chefspencil.com.
rml 4 months, 3 weeks ago said:
JM, I'm looking forward to fresh tomatoes. I Love the recipe, thanks for the post
peetabear 4 months, 3 weeks ago said:
This is a wonderful recipe... I've never dried my with the addition of a little powdered sugar.. that is just what I was missing... 5 in my book
mystic_river1 4 months, 3 weeks ago said:
...sorry,Cooper, I listed the source but it was put in the wrong location on the recipe page to be clear enough for you to see. I hope you enjoy the recipe.
thegoldminer 4 months, 3 weeks ago said:
Hi Cooper, Mystic River1 did give credit on the recipe, it was just listed at an awkward spot. Would have been nice as a fellow foodie to message her about it first and let her add the credit in the recipe where it was easier to find.
cheryilyn 4 months, 3 weeks ago said:
Great recipe, thanks