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LOCATION: Recipes >> Preserving >> Sundried Tomatoes 02

Print this Recipe    Sundried Tomatoes 02

Sun-Dried Tomatoes

Wash, halve and seed fresh plum tomatoes. Place on racks and bake
in a 175 F (80 C) oven until wrinkled and dry, 16 to 18 hours.
Sprinkle a thin layer of rock salt in the bottom of a jar. Pack in
the tomatoes and cover with olive oil, making sure the tomatoes
are completely immersed. Add a sprig of rosemary or a couple of
dried chilies to the oil, if desired. Store in the refrigerator.

Scatter the tomatoes into pasta sauces, chop them finely with olives
for a salsa to serve with fish or mix them with cream cheese to
make a spread for crackers.

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5 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
THIS ISNT GOOD, September 27, 2004 - 10:25 PM
Reviewer: Anonymous from NEVADA
BEFORE YOU PACK THEM INTO OIL THEY NEED TO BE SLIGHTLY REHYDRATED,,,THEN DIPPED INTO VINEGAR THEN ADDED TO OLIVE OIL OR THEY WUILL BE HARD

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