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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Apr 302017
 

Castelvetrano olives are a real joy. I discovered them in the Olive Bar at our local Heinan’s grocery store and have become addicted. They are buttery in flavor and not overly salty. They are great for snacking or in recipes. (Buy from the olive bar, the bottled ones are a little too briny.) So here’s a recipe I came up with to use them for a quick, but elegant dinner. I’ve made this 4 or 5 times in the past couple of months, so it’s time to add it to the website.

Tortellini with Castelvetrano Olives, Grape Tomatoes, & Basil

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 4 generous servings

Ingredients

  • Pasta - 20 oz. fresh cheese tortellini
  • 1 large shallot, finely diced (about ¾ cup)
  • 2 large Jalapeno peppers, finely diced
  • 3 large cloves garlic, finely diced
  • 1 10 oz. package grape tomatoes, halved
  • 1 ½ cups Castelvetrano olives, pitted and quartered
  • 1 cup Parmesan cheese, grated
  • 1.5 oz. fresh basil, chopped (About 1 cup loose)
  • ¼ cup extra-virgin olive oil

Instructions

  1. Cook pasta. Reserve ½ to 1 cup of water.
  2. Saute shallots, jalapeno peppers, and garlic in olive oil until translucent and slightly brown.
  3. Add halved grape tomatoes and pitted and quartered Castelvetrano olives and saute just a little bit.
  4. Add pasta water and parmesan and mix until slightly thickened.
  5. Mix with pasta and fresh chopped basil and serve.
http://karneyfamilyrecipes.com/2017/04/30/tortellini-with-castelvetrano-olives-grape-tomatoes-basil/

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