Including oven-dried tomatoes in your pantry provides a quick way to add a punch of flavor to any dish. Don't settle for store-bought sun-dried tomatoes--the taste doesn't even come close to these, and they're much more expensive. All you need is salt, Roma tomatoes, olive oil, an oven, a jar, and 6-8 hours.
Recipe: (1) Core and halve 15 Roma tomatoes; (2) create a bed of salt that is 1/2 in. deep on a baking sheet; (3) place slices skin side down, (4) dry them out in the oven at 200 degree F for 6-8 hours; and (5) pack them into a mason jar with olive oil.
Drying out these sweet tomatoes dramatically concentrates the flavor. If savory is your thing, you'll be eating them before they even get into the jar, and then chopping them up to make pasta sauce, spreading them over bread and cheese, and adding them to accompany meats of all sorts. The possibilities are endless--be creative!
My favorite recipe to make with these is A16's Bucatini with Oven-Dried Tomatoes, Garlic, Chiles, and Bottarga. If you are in San Francisco and find yourself at A16, make sure to order this dish. I've had a lot of forgettable pasta, and I'm sure you have as well; trust me, you'll remember this one--and maybe even dream about it afterward.
Share and enjoy!