Beyond-easy oven-dried tomatoes

by SARA on April 6, 2010

This week, I’ve been doing the final push (for the first half, anyway) of the sandwich “cookbook” I’ve been working on. It’s been a bit harried, and I am feeling especially lucky to have some very, very good friends willing to make egg salad on a beautiful Sunday afternoon or lug a hero sandwich the size of a baseball bat to work.

Spending countless hours poring over so many recipes definitely gets your memory going–especially when you spot something similar to an old favorite of your own. Last night, a random encounter with a lamb sandwich condiment got me scrounging around for my all-time best oven-dried tomato recipe. My mother and I adapted it from some morning TV show (I remember being very proud of this) when I was about 14 at most, and it was a huge favorite of ours for years. The tomatoes are moist and refined-tasting; they sort of go beyond the just-saltiness you get from some recipes and work great as a vegetable side or served with salad. And not only are the ingredients naturally very low-fat, they also come with some big health boosters: Tomatoes, for example, are full of cancer-fighting lycopene, along with potassium and vitamins A, C, and B. They’re savory, too, which makes them filling, and means you don’t have to add a lot to them. And with that, here’s what you do…

Sara and Kersti’s Beyond Easy Oven-Dried Tomatoes

INGREDIENTS
Roma Tomatoes
Thyme (Spices are packed with concentrated amounts of antioxidants. Thyme, in particular, is a great choice. It’s also full of vitamin K and bacteria-fighting microbes. I like strong tastes, so I tend to sprinkle a lot, but however you do it–as long as you don’t totally cover the tomatoes–should work out great. This, along with the sugar, oil, and salt is really just meant to bring out existing flavors.)
Sugar
Olive oil (This is totally to taste, meaning however much or little you feel comfortable using. The tomatoes are pretty moist already, so think of the oil as something to just help things along a little–and give you some antioxidants and healthy fats in the process.)
Salt

WHAT TO DO
1) Heat oven to 200 degrees Faranheit.
2) Halve the tomatoes. You can cut either way, but we like to do it not lengthwise but through the middle (there must be an easier way to say this, but where you’d put a belt, if the tomato were a person). This way, there juice inside is a little more protected from the heat, so the tomatoes stay really moist.
3) Place them in a pan with the cut side up.
4) Drizzle with a little olive oil, and follow with tiny a pinch of sugar, a tiny pinch of salt, and and more generous pinch of thyme on each tomato.
5) Leave in oven for 4 hours. …and you’re done!

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{ 1 comment }

Aunt LoLo April 19, 2010 at 2:13 pm

I have a few tomatoes in the fridge…I’d love to try this! Thanks.

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