6 pounds ripe Roma (Italian plum) tomatoes
Olive oil, as needed
Directions: one line for each direction. When saved the lines will be numbered.
The easiest way to set up your tomato-drying is to line baking sheets with racks used for cooling baked goods. Cut tomatoes in half lengthwise almost all way down, leaving 2 halves attached at very end. Open 2 halves like book and place each, cut-side up, on racks.
Bake at 200 degrees about 7 hours until tomatoes are reduced to 1/4 their original size, and are dark red and shriveled but not hard. Remove racks from oven and let tomatoes cool 1 hour.
Pack into 3 pint jars. Cover completely with olive oil. Seal jars. Let marinate in refrigerator at least 6 weeks before using.
This recipe yields 3 pints.
Notes: Recipe as published in the Baltimore Sun 08-02-2000
Rating: ()
Added On: April 15, 2008
* Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
