Tomatoes
Roger Phillips
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La Belle Cuisine -
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Oven-Dried Tomatoes
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Oven-Dried Tomatoes
 
Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant
by Danny Meyer and Michel Romano, 1994 HarperCollins
“Plum tomatoes have won acceptance primarily as an ingredient for making
cooked tomato sauce. Their sturdiness also makes them superb candidates
for enduring a long, slow day in the oven. These roast plum tomatoes can
be enjoyed any way you’ve ever used sun-dried tomatoes, but they’re even
more versatile since they’re a lot less salty. We use them to intensify
the
flavor of pasta sauces and for our popular Roast Tomato Mashed
Potatoes.”
2 pounds
ripe plum tomatoes, washed, cored, and split lengthwise
1 teaspoon kosher salt
2 cups extra-virgin olive oil
iGourmet.com - Olive Oil
2 large fresh thyme sprigs
1 fresh rosemary sprig, cut in half
2 to 3 sage leaves
3 medium garlic cloves, split
1. Place the
tomatoes cut side up on a baking sheet. Sprinkle with the
salt and let sit
for 1 hour.
2. Preheat the
oven to 200 degrees F.
3. Roast the
tomatoes for 5 to 6 hours. The tomatoes are done when they
are dried but
still slightly plump they should definitely not be leathery,
not as dry as
commercial sun-dried tomatoes.
4. Allow the
tomatoes to cool to room temperature, then transfer them to
a jar or bowl.
Stir in the olive oil, herbs, and garlic, cover tightly, and refrigerate.
The tomatoes will improve if marinated 2 to 3 days before
using. They will
keep for up to 2 weeks stored in the refrigerator.
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