Dried Tomatoes Preserved in Oil

I know that is a strange title, but I selected a recipe that I thought Kary would love. There is a memorial service at her home today for family and true friends. I hope SL gets the message. Let's lift our wine glass, light a candle, and say a prayer for our dear friend. Kary you may be gone, but never forgotten. We send our love and support to John, Teddy and the kitties.

This ones for you sweet girl!

Dried Tomatoes Preserved in Oil
Yield about 3/4 cup
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2 pounds beefsteak or plum tomatoes
2 tablespoons salt
1 tablespoon sugar
1 tablespoon dried basil or mint
4 tablespoons extra-virgin olive oil
1 sprig rosemary
1-2 dried chiles (optional)
1-2 garlic cloves, cut into slivers (optional)
Olive oil to cover

Halve the tomatoes and arrange, cut side up, on a wire rack placed over a foil-lined baking sheet. Sprinkle with the salt, sugar, and dried basil or mint and then finely drizzle the extra-virgin olive oil over the top.

Place the sheet in an oven set to the lowest possible temperature and leave the door slightly ajar to allow the moisture to escape. Bake for 8-12 hours, or until the tomatoes are dry but still pliable. I dry mine in the dehydrator.

Pack the dried tomatoes into a sterilized jar along with the rosemary, dried chilies, and garlic, if using.

Pour olive oil into the jar, making sure the tomatoes are completely covered. Poke the contents of the jar with a wooden skewer to be sure there are no air pockets, then seal. The tomatoes will be ready to eat in 1-2 days, but improve with age. Shelf life - 2 years, refrigerated.

Use to flavor salads, pasta sauce, stews, and breads

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