Art Print

Phillips, Roger
Buy at








Introducing Magazines: Over 1,000 print and digit titles! 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Condiment Recipes 

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Oven-Dried Tomatoes




"Condiments are like good friends - highly thought of,
but often taken for granted."

~ Marilyn Kaytor

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





 Shop at CHEFS!

 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Photographic Print

Clarke, Keith
Buy at




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.


Condiment Index
The Pantry
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (2752 bytes)

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2008 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: September 17, 2008.