Aug 272017
 
Oven Dried Tomatoes

Oven Dried Tomatoes going into the oven.

Dried Plum Tomatoes are absolutely luscious. The drying process intensifies the flavor and sweetness. These dried tomatoes freeze well and pulling out a package in the dead of winter, returns you instantly to the taste of fresh tomatoes from the garden. They are great in salads and can be used wherever sun-dried tomatoes are called for. It’s also an easier process than canning, and when the peak yield of tomatoes hits in late summer, this is a way to enjoy the crop later in the year, long after the tomato plants have been pulled up

Oven Dried Tomatoes

Ingredients

  • Fresh Roma Tomatoes
  • Olive Oil
  • Granulated Garlic
  • Black Pepper
  • Salt

Instructions

  1. Wash and dry the tomatoes.
  2. Cut in half lengthwise, And remove the stem.
  3. Coat with olive oil, place on foil lined cookie sheet, cut side up.
  4. Sprinkle generously with black pepper and granulated garlic, and a little salt if desired.
  5. Put in 225 degree oven, with convection if possible. Drying time is approximately 6 hours. You want the tomatoes to be somewhat leathery, not totally dried out.

Notes

It is probably best to separate the tomatoes into batches of larger and smaller sizes as the smaller ones will be done quicker. If the small ones are on their own cookie sheet, this will make your job easier.

For later use, I freeze the tomatoes on the cookie sheets and when they are frozen put them into small freezer bags which should keep in the freezer for at least a year.

http://karneyfamilyrecipes.com/2017/08/27/oven-dried-tomatoes/

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Nov 242013
 

For the past few years we have attended a Food & Cooking Expo that usually happens in November. There are booths set up where you can sample the wares of different food vendors, exhibits of kitchen utensils and cookware, and best of all, the cooking demonstrations. At the demonstrations a chef prepares a dish before the audience, and while he is making the recipe on stage, the staff in the back room is making a lot more and everyone in the audience gets to sample the finished product.

This salad comes from one of these expos. The flavors blew me away and I call it “The World’s Best Salad. Now, it’s  a bit more work than a simple salad, but it’s worth the effort  for holidays or a special occasion.

 

The World’s Best Salad

Ingredients

  • 1 Pkg. spring mix greens
  • Oven Dried tomatoes. (See the recipe on this site.) 3 or 4 halves per serving
  • 1 Large Eggplant
  • 4 Slices Fresh Italian Bread
  • Mozzarella Balls – Ciliegine (Cherry Size) 3 or 4 per serving
  • Garlic or garlic powder
  • Olive Oil
  • Garlic Olive Oil
  • Sage & Wild Mushroom Olive Oil
  • Balsamic Vinegar
  • Black pepper, white pepper, salt.

Instructions

  1. Prepare the Oven Dried Tomatoes according to the recipe on this site. I usually make these fresh from the garden in the summer and freeze them for special occasions and the holidays.
  2. Dry the Mozzarella balls and marinate them with a bit of garlic infused olive oil and some black pepper. Peel and cube the eggplant. Mix with oil and spices the same way and then broil under a broiler until browned.
  3. Chop the bread slices into ½ inch cubes. Toast in a frying pan over medium to high heat with about 2 Tbsp of olive oil. Stir often. Season with garlic powder and white pepper. Cook until lightly browned.
  4. Wash and dry greens. It is important that they are dry so that the oil sticks to them. Toss with some sage and wild mushroom olive oil, sprinkle with a bit of Balsamic vinegar and toss together. I have a sprayer for the balsamic vinegar which makes it easy to evenly coat the salad greens without overdoing it. The secret of this recipe is to not use a lot of vinegar.
  5. Arrange greens on individual salad plates. Top with 3 or 4 tomato halves, eggplant, 3 or 4 marinated mozzarella balls and croutons.
http://karneyfamilyrecipes.com/2013/11/24/the-worlds-best-salad/

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