Wednesday, December 2, 2015

VIVA! Homemade dried tomatoes!





Do you have some leftover cherry tomatoes? Well here is an idea, try making oven-dried tomatoes.

 


You only need to heat the cherry tomatoes in the oven for a few hours at a low temperature, to dry them up and concentrate their flavors. The end product is a very sweet and delicious dried tomatoes. The tomatoes are delicious on their own, but they are amazing paired with a nice wine and a little bit of goat cheese on the sideI serve the tomatoes on top of a fresh baguette, smeared with a chunk of goat cheese and topped with fresh basil leaves. Of course, I drizzle a bit of olive oil from the dried tomato marinade over the top as a finishing touch. Perfect finger food for parties!
 
 
Now that I think of it, maybe I will pick up some pasta to serve with these tomatoes over the weekend…yum…


Homemade dried tomatoes

·         Tomatoes (cherry tomatoes, fruit tomatoes, plum tomatoes.. anything!)
·         Coarse salt
·         Extra virgin olive oil

1.   Cut the tomatoes lengthwise and lay them with the cut side facing up, on a flat surface.
2.   Sprinkle salt on top of the cut surface of the tomatoes and set them down for 30 minutes to allow the extra moisture to evaporate.


3.   On a parchment lined baking sheet, place the tomatoes (the cut side facing up) and roast them at 270°F for about two to four hours.



4.   Keep the dried tomatoes in a container and cover them in olive oil.



*Keep the tomatoes in the fridge and bring them back to room temperature when you’re serving them.
*Roast for shorter or longer time depending on your preference. I roast them for about 3 hours.


If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

 
 


 

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