Ingredients Jump to Instructions ↓

  1. Sun-Dried Tomatoes

  2. Wash, halve and seed fresh plum tomatoes. Place on racks and bake

  3. 175 F (80 C) oven until wrinkled and dry,

  4. 16 to 18 hours.

  5. Sprinkle a thin layer of rock salt in the bottom of a jar. Pack in

  6. the tomatoes and cover with olive oil, making sure the tomatoes

  7. are completely immersed. Add a sprig of rosemary or a couple of

  8. dried chilies to the oil, if desired. Store in the refrigerator.

  9. Scatter the tomatoes into pasta sauces, chop them finely with olives

  10. for a salsa to serve with fish or mix them with cream cheese to

  11. make a spread for crackers.


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