I bought a couple of pounds of roma tomatoes at the store. They were a wonderful color and looked yummy. These tomatoes were not very yummy. As a fresh tomato these little fruits were completely useless.
Being frugal I could not throw them out. Oven drying was the only solution. This way the sugars in the tomatoes would be concentrated and the flavor enhanced. I do not like to waste food.
I had some fresh thyme that I had frozen when I realized I would not use it up by the time in turned. Freezing thyme is a great way to preserve it when you are not going to use the whole bunch.
I tossed the tomatoes in a little bit of olive oil and balsamic vinegar. Threw on some sea salt and pepper and tossed some garlic and fresh thyme on top.
I set my oven and 250 degrees and let the tomatoes roast for 3-4 hours.
I took out the thyme stems and saved them in a bag in the freezer for stock and packed the dried tomatoes and garlic in a jar with some olive oil. The tomatoes last in the refrigerator for about 2 weeks or 2 months in the freezer. Use the oil to coat veggies, for a tasty salad dressing or spread on some fresh-baked bread. Do not throw out the oil after you have used the tomatoes as it has a great flavor for the herbs, garlic and sweet tomatoes.
These sweet dried tomatoes are very versatile.
Here are 10 ways to use oven dried tomatoes:
1. Pizza topping
2. Toss with pasta, olive oil, garlic and a good cheese
3. Antipasti
4. Top a salad with bacon and blue cheese
5. Add to mayo and it is great in a sandwich or as a dipping sauce with fresh veggies
6. Add to your favorite pasta sauce to punch up the flavor
7. Add to stew at the end of cooking for a sweet complexity
8. Add to soup with kale, white beans and garlic
9. Blend tomatoes, oil that you stored the tomatoes in, and more fresh herbs with some balsamic vinegar for a delicious salad dressing
10. Toss with feta, kalamata olives, olive oil and grilled veggies
What do you use your oven dried tomatoes for?
Check out Lucys Friendly Foods for a great antipasti salad recipe.
