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Wednesday, September 17, 2003 |
Oven Dried Tomatoes in Italian Marinade
I fixed up a bunch of these last night from a recipe I got here. It's a fantastic recipe. I did some things differently, as noted in italics below.
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.
Romas aren't necessary: I used some
regular tomatoes from the garden, and I really like mixing varieties
for textures in color and flavor. To seed the tomotoes, cut them in
half, then hold over a sink and squeeze and shake to deseed and
dejuice. I used a microplaner grater for the garlic, and added some
chopped basil. I wonder if a touch of fresh ginger would work,
too?
Italian Marinade
¼ cup extra-virgin olive oil
¼ cup white wine vinegar
1 tablespoon minced shallot
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh oregano (or ¼ teaspoon dried oregano)
1/8 teaspoon dry mustard
Pinch of red pepper flakes, or to taste
Dash of ground white pepper, or to taste
I used some really good first crush olive oil, and mixed a little thyme vinegar in with the white wine vinegar.
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. I
added some fresh basil to the marinade, too. This stuff tastes really
great on some dense bread, toasted like bruschetta. I have some olive
loaf from Grace Baking (dang but their site is slow) and it's just fantastic on it.
I'm going to make some more of these this weekend with some farmers market tomatoes.
3:58:02 PM Permalink
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Monkeytime on Johnny Cash's socialist roots. [EdCone.com]
Background, with lots of good links, on Dyess colony, the federally-planned community that Johnny Cash's family moved to in 1935.
3:28:57 PM Permalink
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© Copyright 2004 Steve Michel.
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