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Oven Dry Tomatoes and Overnight Tomato Pesto

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.

Ingredients & Directions

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.

Submitted by:
Steve Parris
Fulton Bar and Grill


T is for Tomato

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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.