October 12, 2013

Sun Dried Tomato Recipe



I can't believe I am typing these words, but 


I have had a bumper crop of tomatoes this year.


Most of them came on in late summer and are continuing to produce...and  produce mightily.

The New Pearl Cherry Tomatoes, as well as the larger ones of an unknown variety, (volunteers that I, very wisely I might add ), decided to keep in residence. :)

The cherry tomatoes are aggressive little things, and I've allowed them


the freedom to scamper and climb the Zepherine Drouhin Rose that grows on the arbor into the potager.

The two make quite good companions actually. The rose canes, denuded of their leaves by now from wind, blackspot, and manual labor on my part,

are quite content to support the lanky tomato tendrils. The tiny red pearls are pop in your mouth delicious, delectable straight from the vine of course.

But I have plans for the larger plum fruits and have been hoarding some to make delicious

Sun Dried Tomatoes.

Put thick slices of tomato on a baking sheet lined with tin foil or parchment.

Spray both sides with a mist of olive oil from a Misto Olive Oil Sprayer (find one here).

Dry in a 200 degree oven for six to eight hours, depending on the thickness of the slices and their water content. Check regularly to prevent over cooking.

Store in olive oil, or freeze in ziplocks for future use. Of course, a mason jar full of them makes a wonderful gift.

Easy peezy. Pricey from your grocer, but simple to make with your own home grown tomatoes or the bounty from your local farmers' market.





ENJOY!

 



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