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HOW TO MAKE SUN-DRIED TOMATOES

by Cathi Iannone - One of my favorite snacks is sun-dried tomatoes. They add so much depth to recipes, antipasti platters, or even on grilled cheese or deli sandwiches (sangwiches, as we call them where I grew up). Why pay $7, $8 a pound at the salumeria when you can make them at home for a fraction of the cost? 

I like to buy a boatload of Roma tomatoes when they go on sale and make a huge batch of these oven-dried tomatoes. Try it; it's such a cinch! You'll never go back to paying an arm and a leg for these babies again!

 

INGREDIENTS:

3-4pounds of Roma tomatoes

1/2 cup of Extra virgin olive oil

1 teaspoon of sea salt

1/4 cup of chopped fresh Italian flat-leaf parsley

3-4  garlic cloves.(smashed)

PREPARATION:

Slice tomatoes in half, toss in olive oil and sea salt, slow- roast on 200 degrees for 6-7 hours.

When leathery and dehydrated, dump into a small bowl and add more olive oil and about 4-5 smashed garlic cloves and cover. Refrigerate. Allow to blossom overnight.)

Amazing on a sandwich, in a pasta dish, salads, or just all on their own! They are little flavor bombs that really pack a kapow punch! 

Buon Appetito!

 

From: http://thebrooklynragazza.blogspot.com/