Tuesday, September 22, 2009
Too many tomatoes here's what to do
I may just be drowning in tomatoes, but it may be the best way to go. Today alone I picked these beauties from my garden. I am also tending my friend's garden for a week or so the harvest is doubled. For all of you who want to do something with all your bounty and be able to taste a summer tomato in the middle of winter I am including instructions on how to sun (well actually oven) dry your harvest.
This recipe can be used for any size tomato.
Preheat oven to 200 degrees (or your lowest setting)
Clean and wash tomatoes.
Cut tomatoes in half and squeeze out any juice and seeds
Add olive oil to tomatoes and mix to thoroughly coat.
Lay tomatoes skin side down on baking sheets
sprinkle tomatoes with salt and pepper and any other spice you like. (I use fresh basil)
Place in oven
Let the tomatoes cook for at least 5 hours. Read a book, knit a hat watch a movie.
When they are done they will have shrunk but should still have a bit of moisture in them. At this point you can stick them in zip loc bags and freeze.
And here's what to do with these lovelies. Easiest pasta sauce.
Chop 1 onion and 2 cloves of garlic
Add olive oil to sauce pan and heat over low heat.
Add chopped onion and cook slowly until translucent.
Add garlic cook until fragrant.
Add a bunch of sundried tomatoes and increase heat.
Add 1/4 cup basalmic vinegar
Add 1 tbsp basil
add 2 tsp oregano
add 3 tablespoons shredded parmesan
add salt and pepper to taste
Cook until tomatoes are starting to fall apart
Put mixture in blender (be very careful if it's hot the top will want to fly off) Blend et voila.