Copyright 2006, The Stinking Rose Restaurant Cookbook
1 ½ pounds Roma tomatoes, halved lengthwise
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 teaspoon minced garlic
Salt and freshly ground black pepper
Preheat the oven to 225 degrees. Put the tomato halves in a bowl and toss with the olive oil, basil, and garlic to coat thoroughly. Season with salt and pepper.
Arrange in a single layer on a baking sheet and bake for 45 minutes to 1 hour, until the tomatoes are shriveled to about two-thirds their original size; they should still be soft to the touch. Do not allow the edges to become crisp. Remove and let cool.
Use now, or store in an airtight container in the refrigerator for up to 3 weeks.
Makes about 1 cup.
My notes: Although I cooked the tomatoes for almost two hours, they never did shrink down to 2/3 their size. They are very good, but I think the heat needs to be higher, and plan on a longer cooking time.
1 ½ pounds Roma tomatoes, halved lengthwise
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 teaspoon minced garlic
Salt and freshly ground black pepper
Preheat the oven to 225 degrees. Put the tomato halves in a bowl and toss with the olive oil, basil, and garlic to coat thoroughly. Season with salt and pepper.
Arrange in a single layer on a baking sheet and bake for 45 minutes to 1 hour, until the tomatoes are shriveled to about two-thirds their original size; they should still be soft to the touch. Do not allow the edges to become crisp. Remove and let cool.
Use now, or store in an airtight container in the refrigerator for up to 3 weeks.
Makes about 1 cup.
My notes: Although I cooked the tomatoes for almost two hours, they never did shrink down to 2/3 their size. They are very good, but I think the heat needs to be higher, and plan on a longer cooking time.
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