Recipe courtesy of Jill Davie
Oven Dried Tomatoes
- Level: Easy
- Total: 8 hr 30 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 8 hr
- Yield: 10 to 12 servings
- Level: Easy
- Total: 8 hr 30 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 8 hr
- Yield: 10 to 12 servings
Ingredients
6 Roma tomatoes
Salt
Homemade Herb oil, recipe follows
12 bocconcini (bite size fresh mozzarella balls)
12 arugula leaves
12 sprigs rosemary
Homemade Herb Oil:
1 cup rosemary leaves, stems removed
2 cups olive oil
1/2 cup tarragon leaves
1/4 cup thyme leaves
Directions
- To prepare tomatoes: Preheat oven to 200 degrees F.
- Cut the tomatoes in half and place them on a cookie sheet or pan. Sprinkle them lightly with salt and place them in the oven. Allow the tomatoes to dry in the oven about 8 hours or until they become shriveled and partially dehydrated. Remove them from the oven and drizzle them with herb oil.
- To serve: Place the tomatoes on a serving platter. Roll individual bocconcini in arugula leaves and place on top of each tomato half. Spear the bocconcini and tomato with a sprig of rosemary and drizzle them with the herb oil.
Homemade Herb Oil:
Yield:
2 3/4 cups
- Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
