| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Plum tomatoes, halved lengthwise |
| 3/4 |
c |
Olive oil |
| 2 |
|
Garlic cloves, quartered |
| 1/2 |
ts |
Dried rosemary |
INSTRUCTIONS
Season the tomatoes with salt, arrange them, cut sides up, in a spoke
pattern on several layers of microwave-safe paper towels in a microwave
oven, and microwave them at medium power (50%), burning the towels 180
degrees once and removing the tomatoes as they dry, for 30 to 45 minutes,
or until they are dry to the touch. (The tomatoes should still be slightly
moist inside; be careful not to let them burn.) Transfer the tomatoes to a
rack and let them stand at room temperature overnight. Combine tomatoes
with remaining ingredients in a jar and marinate in a cool dark place for
at least 2 days to let the flavors develop. The dried tomatoes keep in a
cool dark place for several months.
Posted to EAT-L Digest 10 Sep 96
From: Nancy Gandhi <gandhi@GIASMD01.VSNL.NET.IN>
Date: Wed, 11 Sep 1996 11:11:59 +0530
A Message from our Provider:
“Times change, God doesn’t.”