Domenica's Oven Roasted Tomatoes in Oil
My friend Domenica Marchetti's new cookbook PRESERVING ITALY is wonderful (as are all of her cookbooks).
The book is chock full of everything I love!
Everything made to "preserve" fresh ingredients so you can enjoy them later on.
Jams, preserves, pickled everything! (you know I love anything pickled).
Vinegars, flavored oils, sauces and condiments.....cured meats and even desserts.
Canning, curing, infusing......this book is packed with recipes.
The first thing I made (and the easiest!) were Domenica's Oven Roasted Tomatoes in Oil.
Plum tomatoes are always available, and they have a low moisture content, so are perfect for oven drying.
Using heavy baking sheets lined with parchment paper, slice the tomatoes in half lengthwise and lay them on the baking sheets.
Drizzle w/ olive oil and sprinkle liberally with kosher salt & pepper.
I also used fresh thyme leaves and fennel seeds from my garden last year!
Cook in a 275F oven for about 3-4 hours, until the tomatoes are nice and shriveled but still have some life left to them.
Once cooled, pack them in jars w/ some olive oil and store in the fridge for up to 2 months.
These tomatoes are fantastic on sandwiches, pizzas or mixed in with farro or quinoa.