Dried Tomatoes in Olive Oil
3 pounds ripe plum tomatoes
1 1/2 cups olive oil
2 teaspoons salt
Preheat oven to 150 degrees F.
Rinse tomatoes in warm water and pat dry. Cut lengthwise and place, cut side up, on a cake rack over a baking sheet. Sprinkle with salt. Place racks of tomatoes in the oven and leave the door ajar about 4 inches. Check temperature every 2 hours and turn the pans to ensure even drying. Turn the oven off for 30 minutes if the temperature rises over 150 degrees F. Dry for 12 hours or until tomatoes are flexible, but not moist. Cool.
Pack dried tomatoes in a sterilized glass jar, cover with olive oil, and store in a cool, dry place for 1 month before using.
Use tomatoes with mozzarella cheese and fresh basil. Always save the oil and use it in salads.
Dried Tomatoes In Olive Oil recipe provided by Kilian. Kilian got the recipe from Stephenson's Restaurant Cider Mill, one of Pineville finest restaurants. Stephenson's Restaurant Cider Mill is well known in Missouri to make great Dried Tomatoes In Olive Oil. Check them out at Missouri, 64856 Pineville, Highway 72 And Mo # Oo.