Recipe

Semi Dried Tomatoes Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 9 months 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	Mystic_rive
	recipe courtesy of the chefs pencil

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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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Comments

mumtazcatering 1 year, 9 months ago said:
Thanks Joymarie ,always wanted to know how to dry tomatoes,thanks for the lesson, GF
Mumtaz

cooper 1 year, 9 months 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 1 year, 9 months ago said:
JM, I'm looking forward to fresh tomatoes. I Love the recipe, thanks for the post

peetabear 1 year, 9 months 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 1 year, 9 months 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 1 year, 9 months 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 1 year, 9 months ago said:
Great recipe, thanks

trev 5 months, 1 week ago said:
Well, I've been telling a bloke about these and thought that I'd look for a recipe. I found your's in 30 seconds flat. I'm ready to try these out tonight so, I'll be picking up the tomatoes on the way home. Just two questions though, I hope you don't mind? Now that makes three questions, sorry. How long do they keep if I have them in oil? and Should they be refrigerated also?

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