INGREDIENTS

INSTRUCTIONS

BILLS20086
This vibrantly colored and flavored combination can be made in any
quantity.  It's great to have on hand for adding to sandwiches, homemade
pizzas, salads, frittatas, and omelets, or for serving as a condiment with
thinly sliced flank steak or grilled tuna, bluefish, or swordfish. It also
makes a beautiful gift. Tomatoes can be "sun-dried" by placing them on a
rack-lined pan under the hot sun for about 2 days, but the oven-drying
method below is a lot easier. 1. Wash and dry the tomatoes and cut them
into eighths lengthwise. Using a small spoon, scoop out the seeds and
juice. Place a wire rack on a baking sheet and arrange the tomatoes on the
rack, skin side up. Allow the tomatoes to drain excess juice for about 1
hour. 2. Set the oven on the warm setting (the temperature should be about
150~).  Transfer the rack to a clean baking sheet and place inthe oven. Dry
the tomatoes, turning them every few hours with a spatula, until they are
leathery, a about 12 hours. Remove them from the oven and allow them to
cool on the rack. 3. To roast the peppers, first preheat the boiler and
then cut the peppers into halves lengthwise and see them. Place the peppers
skin side up on a baking sheet and broil them, placing them as close as
possible to the heat, until the skin chars. 4. Immediately transfer the
peppers to a brown paper bag and close the bag, trapping the steam. When
the peppers are cool, about 5 minutes, rub off the skins and cut the
peppers into 1/2-inch wide strips. 5. Have ready sterilized pint jars and
the garlic and basil. Arrange a single layer of tomato strips in the bottom
of each jar, followed by a layer of pepper strips. Add a garlic clove and a
few basil leaves, keeping the garlic and basil against the side of the jar
so they show.  Continue layering until all the jars are almost filled but
not tightly packed. 6. Carefully pour oil into the jars until about half
filled.  Tilt the jars and tap them so the oil seeps down, filling any air
bubbles and covering the vegetables completely. Add more oil, covering the
vegetables and leaving a 1/8-inch space at the top of the jars, and seal.
Store in a cool, dark place for at least a week before using and no longer
than 3 months.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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