As you may have seen in my other posts about my garden booty, tomatoes are all the rage around here. I have been canning, freezing, making salsa, oven roasting and generally gorging myself on tomatoes.
And with plenty of tomatoes, comes experimentation that I normally wouldn’t try. I called upon the wisdom of my beautiful mother-in-law, remembering her delicious sundried tomatoes we were introduced to on our last visit.
She shared with me her recipe (which I tweaked a little here and there because I just can’t leave well enough alone) and the results were wonderfully dried Roma tomatoes, ready to grace my pizzas, pasta dishes, crackers and more.
Here’s all that you’ll need to make your very own Sundried Roma Tomatoes:
You’ll need (2) 9 x 13 casserole dishes depending on how large the Romas are
20-25 Roma Tomatoes
1/3 Cup Extra Virgin Olive Oil
24 Garlic Cloves
Salt and Pepper
PS-I keep the skins and add it to any tomato juice or seeds leftover from this recipe-which I throw into a ziplock bag and freeze. I use this concoction for stews, soups, etc.
Save the oil that remains in the pan and use for a dipping sauce.
These are tasty no matter how they are consumed!
- (2) 9 x 13 casserole dishes depending on how large the Romas are
- 20-25 Roma Tomatoes
- ⅓ Cup Extra Virgin Olive Oil
- 24 Garlic Cloves
- Italian Seasoning
- Salt and Pepper
- Put a large pot of water on to boil.
- Prepare an ice bath in a large bowl.
- Preheat the oven to 180.
- Then, cut an “X” along the bottom of each Roma Tomato.
- Once the water is at a full boil, drop a few tomatoes in at a time and allow them to boil for 1-2 minutes, or until the skin starts to separate from the tomatoes.
- Drop the boiled tomatoes into the ice bath and let cool.
- Once the tomatoes are cool to the touch, begin removing the skin by simply pulling at a corner.
- Cut each tomato in half, lengthways and remove the seeds.
- After de-seeding the tomatoes, place them face-down in a casserole dish. Divide the the ⅓ Cup of Extra Virgin Olive oil and pour across the tomatoes in each pan.
- Divide the 24 garlic cloves, placing 12 whole cloves in each pan.
- Sprinkle each pan with Italian Seasoning, Thyme, Salt and Pepper.
- Roast overnight at 180 degrees for 10-12 hours, or until the tomatoes have the feel of a dried apricot.
- Save the oil that remains in the pan and use for a dipping sauce.
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