Posted Friday, July 8, 2011
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Oven Dry Tomatoes and Overnight Tomato Pest recipe from WVIZ/PBS Cooks! T is for Tomato cookbook.
Roma tomatoes are best to use. Set oven to approximatley 150˚. Cut tomatoes in half lengthwise. Dust lightly with Kosher salt; may also season with dry herbs of your choice. Place on cookie or sheet trays and dry in 150˚ oven for approximately 8 to 10 hours… may leave overnight.
Note: The amount of liquid natural to the tomato, the time of year and freshness of tomato will affect the drying time.
4 cups dry tomatoes
1 T. garlic
1/4 cup basil, fresh
1/4 cup fresh parmesan cheese
1/3 cup extra virgin olive oil
fresh ground pepper to taste
Combine all ingredients except oil in food processor. Slowly add oil until thick paste develops. May use pesto as a spread for toasted breads, sandwiches and pasta. Add your choice of 1/2 cup vinegar or another 1/2 cup extra virgin olive oil and use as a salad dressing.
Fulton Bar and Grill
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.