Canning Recipes

Cathy Bodi's Home-Dried Tomatoes
Serving Size: 1

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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12 plum tomtoes
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon coarse pepper

Cut the tomatoes in half and seed them. Toss tomatoes with olive oil,
basil, thyme, salt and pepper. Arrange tomatoes cut-side down on a wire
rack placed on a cookie sheet. Dry at 250 degrees for 5 1/2 hours or
until tomatoes are shriveled and partially dried. Let cool.

Store in a zipper-lock freezer bag for 2 months in the refrigerator, 6
months in the freezer.

This recipe yields ??

Comments: I dry the tomatoes in the oven with nothing on them -- not even
the oil. They come out fine and won't alter the flavors in certain
recipes. All oven temperatures vary, so keep an eye on them. I like
these better than commercially dried tomatoes because there is no need to
rehydrate them.

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