| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserves, Tomatoes |
1 |
Servings |
INGREDIENTS
|
|
Plum tomatoes |
|
|
Rock Salt |
|
|
Olive Oil |
|
|
Rosemary |
|
|
Dried chilies |
INSTRUCTIONS
Wash, halve and seed fresh plum tomatoes. Place on
racks and bake in a 175 F (80 C) oven until wrinkled
and dry, 16 to 18 hours.
Sprinkle a thin layer of rock salt in the bottom of a
jar. pack in the tomatoes and cover with olive oil,
making sure the tomatoes are completely immersed. Add
a sprig of rosemary or a couple of dried chilies to
the oil, if desired. Store in the refrigerator for one
month before using.
Scatter the tomatoes into pasta sauces, chop them
finely with olives for a salsa to serve with fish or
mix them with cream cheese to make a spread for
crackers. You can also give them away as gifts.
Sun-dried tomatoes last indefinitely in the
refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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