This year, during all that holiday baking, I was reminded of a stark and shocking truth. I say reminded, because it hits me every year like it’s brand new news, and shocking because it never ceases to startle me and leave me standing in a stupor like someone has knocked me over the head with a rolling-pin. I’ll share it with you.
Are you ready?
Some people. . .
don’t. . .
like. . .
sweets! *gasp*, “WHAT??”
I know. Crazy, right?
None the less, I have to remember these people in my gift-giving. . . especially because I am married to one.
So with every intention of producing a savory home-made gift, I made these oven dried tomatoes.
They never made it into anyone else’s hands because my non-sweet-loving husband and I (the sugar addict) gobbled them up on crackers and baguette slices smothered with goat cheese and leaves of basil before they could make it out the front door.
These tomatoes are beautiful. Their color is deep and the skin is wrinkled and shiny. They make their own juice as they roast and dry, and bottled up, they look like they came from an over-priced store at the over-priced mall.
You can eat them like we did, or you can slice them up and add them to pastas, salads, or sandwiches. I’m imagining them diced in dips, and pureed into sauces. They’re versatile and delicious.
You could save the recipe and make them next year for Christmas gifts from your kitchen, or you could just make them.
And eat them.
Because that’s really what you’re going to want to do.
Oven Dried Tomatoes (about 10 minutes hands-on time; 5-7 hours in the oven)
Compari Tomatoes – as many as you want, (this is what I used. You can use grape or cherry tomatoes too, and the drying time would be shorter.)
Olive oil for drizzling
Fresh ground black pepper
Preheat oven to 225 degrees F. Wash tomatoes and slice them in half. Place them in a baking dish, cut side up. Drizzle with olive oil. Sprinkle with a pinch of sugar, pinch of salt, and pinch of fresh ground black pepper. Place in oven and cook for 5-7 hours. Tomatoes should shrivel and look deep in color. They should be almost dry, and will look similar to sun-dried tomatoes. Remove from the oven and let cool. Store them in the refrigerator in a glass or plastic container with the roasting juices.
Source: Adapted from Annie’s Eats.