(Recipe) Marinated Oven-Dried Tomatoes

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Marinated Oven-Dried Tomatoes

 

Oven drying is another way to enjoy tomatoes when they are at their

summer best and in generous supply. The tomatoes become sweeter after

drying, and marinating adds an extra burst of flavor. For shorter

preparation time, bake the tomatoes for just 2 to 3 hours, until they

are just partially shriveled, then toss them with some fresh tomato

halves and serve the mixture atop mixed baby greens for a contrast in

texture and flavor.

 

Tomatoes

¼ cup extra-virgin olive oil

4 cloves garlic, minced

2 teaspoons cracked black pepper

½ teaspoon salt

2 pounds ripe plum (Roma) tomatoes (about 8 to 12 tomatoes), halved

lengthwise and seeded

 

Italian Marinade

1/4 cup extra-virgin olive oil

1/4 cup white wine vinegar

1 tablespoon minced shallot

1 teaspoon minced fresh flat-leaf parsley

1 teaspoon minced fresh oregano (or 1/4 teaspoon dried oregano)

1/8 teaspoon dry mustard

Pinch of red pepper flakes, or to taste

Dash of ground white pepper, or to taste

 

To complete the recipe

Sprigs of fresh basil or oregano for garnish

Preheat the oven to 175° F. Cover a large baking sheet with aluminum

foil. Stir together the olive oil, garlic, pepper, and salt in a medium

bowl. Cut the tomatoes in half lengthwise and remove the seeds. Add to

the olive oil mixture and toss. Use a slotted spoon to transfer the

tomatoes, cut sides up, onto the baking sheet. Bake in the oven for 6 to

8 hours or overnight. The tomatoes should be shriveled, but they should

still retain some moisture and softness.

While the tomatoes are in the oven, whisk together all of the

vinaigrette ingredients in a medium bowl. Refrigerate in a covered

container.

When the tomatoes are done, whisk the marinade. Add the tomatoes and

toss. (If you prefer, first halve the tomatoes lengthwise or cut them

into smaller pieces. Taste and adjust the seasoning.

Use a slotted spoon to serve the tomatoes. Garnish with sprigs of fresh

basil or oregano.

 

Advance Preparation

The marinated oven-dried tomatoes will keep for up to 1 week in a

covered container in the refrigerator. Bring to room temperature for

serving.

 

Lori