Canning Recipes




Oven-Dried Plum Tomatoes
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
Firm ripe plum tomatoes
Sea salt
Ancho chile powder
= (or other chile powder or
no chile powder at all)
Extra-virgin olive oil
Fresh basil leaves -- small ones
Fresh mint leaves -- small ones
Garlic cloves -- cut in slivers

Note: You don't need precise amounts or measurements to make this recipe.
Start with a couple pounds of plum tomatoes and use accents in a
proportion that suits your own taste.

Preheat oven to lowest possible setting above warm, which typically is
about 170 degrees.

Wash tomatoes and cut them into halves or quarters, depending on their
size. Most get cut into quarters. You want them to be fairly uniform in
size.

Place cut-side up on heavy-duty baking sheet. Sprinkle with the sea salt
and the ancho chile powder. (I happen to like the smoky kick of ancho
chile powder. If you don't, or you simply want some other flavoring, try
finely crushed dried oregano and fennel or, for a spirited change, a
little garam masala or curry powder.)

Place tomatoes in the preheated oven and let them dry slowly for 8 hours.
Do this overnight, while you sleep, and awaken to a wonderful-smelling
kitchen. The tomatoes are done when they've lost their excess moisture,
but aren't leathery-dry. Remove immediately from oven and let cool.

Into glass canning jars, pour a little olive oil, enough to cover bottom
of the jar. Place a leaf of basil and mint (or use just one herb), then
layer several wedges of the cooled tomatoes. Slip in a couple slivers of
garlic. Film with olive oil. Keep repeating the process until jar is
almost filled to the top. Place a sprig of basil or mint on top, cover
with olive oil and seal with lid. Refrigerate immediately, but bring to
room temperature before eating. These tomatoes keep, refrigerated, for up
to one month.

This recipe yields ??

Comments: You can slice these tomatoes and toss them with pasta, serve
them as part of an antipasto platter, put them in sandwiches and wraps,
use them in hearty salads, mix them with beans and olives for a savory
stew or just eat them as is.





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