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Home Dried Tomatoes


10 plum tomatoes
olive oil
salt
sugar

Preheat the oven to 150 C. Grease a baking sheet with a little olive oil. Cut the tomatoes in half lengthways and remove the pulp and pips with a spoon. Place them, cut side up, onto the greased tray, making sure that they don't touch. Drizzle a little oil over each tomato and sprinkle with a little salt and sugar. Put in to the oven and leave for about 50 minutes.

When the tomatoes are cooked, allow to cool and then pack them into scrupulously clean jars and cover with a good olive oil. They will keep for up to six months without refrigeration, as long as the tomatoes are completely covered in oil.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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