Name: Oven Dried Tomatoes with Artichoke Paste
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 10 servings
Cuisine: american
Ingredients: 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; 5 pounds ripe Roma tomatoes peeled and seeded; 1/2 cup herb olive oil; Salt and pepper; Salt and pepper

Directions

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:

Yield: 30 pieces

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Oven Dried Tomatoes with Artichoke Paste

Oven Dried Tomatoes:

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