Tomatoes
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Oven-Dried Tomatoes

 

 

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Tomatoes
Tomatoes
Photographic Print

Clarke, Keith
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Oven-Dried Tomatoes


Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant

by Danny Meyer and Michael Romano, 1994, HarperCollins

“Plum tomatoes have won acceptance primarily as an ingredient for making cooked tomato sauce. Their sturdiness also makes them superb candidates for enduring a long, slow day in the oven. These roast plum
tomatoes can be enjoyed any way you’ve ever used sun-dried tomatoes,
but they’re even more versatile since they’re a lot less salty. We use
them to intensify the flavor of pasta sauces and for our popular Roast Tomato Mashed Potatoes.”

2 pounds ripe plum tomatoes, washed,
cored, and split lengthwise
1 teaspoon kosher salt
2 cups extra-virgin olive oil
2 large fresh thyme sprigs
1 fresh rosemary sprig, cut in half
2 to 3 sage leaves
3 medium garlic cloves, split

1. Place the tomatoes cut side up on a baking sheet. Sprinkle with the salt and let sit for 1 hour.
2. Preheat the oven to 200 degrees F.
3. Roast the tomatoes for 5 to 6 hours. The tomatoes are done
when they are dried but still slightly plump. They should
definitely not be leathery, not as dry as commercial sun-
dried tomatoes.
4. Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in the olive oil, herbs, and garlic,
cover tightly, and refrigerate. The tomatoes will improve if
marinated 2 to 3 days before using. They will keep for up
to 2 weeks stored in the refrigerator.

 

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