Oven Dried Tomatoes with Artichoke Paste

Total Time:
40 min
30 min
10 min

10 servings

  • Artichoke Paste:
  • 15 baby artichokes cleaned and boiled until tender
  • 1 lemon, juiced
  • 1 pound ricotta cheese
  • 2 ounces extra-virgin olive oil
  • Salt and pepper
  • Oven dried tomatoes, recipe follows
  • Put the cooked artichokes in a food processor. Pulse until chopped. Add remaining ingredients, except the tomatoes and puree until smooth. Season with salt and pepper.

  • To assemble place the tomato with the cut side up. With a pastry bag, or a spoon scoop a teaspoon of paste unto the top of the tomato.

Oven Dried Tomatoes:
  • 5 pounds ripe Roma tomatoes peeled and seeded

  • 1/2 cup herb olive oil, recipe follows

  • Salt and pepper

  • Preheat the oven to 250 degrees F.

  • Core the tomatoes and cut in 1/2 and gently squeeze the tomatoes to remove the seeds. Put all of the tomatoes in a mixing bowl, add the herb oil, salt and pepper, and toss to incorporate the seasonings. Lay the tomatoes on a sheet pan in 1 layer and dry in the oven for 3 hours. Allow tomatoes to cool before removing from the pan.

  • Yield: 30 pieces

  • Prep Time: 20 minutes

  • Cook Time: 3 hours

  • Inactive Prep Time:

  • Key Words: tomatoes

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    Oven-Dried Tomatoes

    Recipe courtesy of Food Network Kitchen