Title: Dried Tomatoes in Oil
Categories: Vegetable Condiment
Yield: 3 Pints

6	lb	Plum tomatoes; ripe
2	tb	Salt
		Olive oil

Preheat oven to 200 F. Line baking sheets with racks. Slice tomatoes open lengthwise but not completely in half (to resemble books). Arrange on racks, cut sides up. Sprinkle the tomatoes with salt and dehydrate in the oven until they reduce about 75% in size and weight, look shrivelly and dark red, and feel warm and dry to the touch (don't let them harden!!) This will take 7 to 9 hours. Remove from the oven and allow to cool for an hour.

Pack in pint jars (about 14 tomatoes to the pint) and add your choice of seasoning. Cover completely with oil. Seal jars tightly and store at room temperature for 4 to 8 weks.

To ensure the characteristic full flavor and unique texture, they should sit in the oil for 4 to 6 weeks before use. They will kepp indefinitely in airtight jars.

Dave Sacerdote

From: Dave Sacerdote Date: 28 Feb 97 National Cooking Echo Ä

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