Oven-Dried Tomatoes and Olive Salad
This simple recipe calls for oven-drying tomatoes, preferably the meaty Roma variety. After drying and marinating in olive oil, these can become the basis for many dishes calling for tomatoes. Select the desired amount as the basis for this salad, garnish with olives such as Niçoise, Kalamata or oil-cured varieties, lemon zest and a sprinkling of fresh herbs.
- 3 to 5 lb. Roma tomatoes
- Olive oil for drizzling
- Preheat oven to 275F.
- Remove stems and slice tomatoes in half lengthwise. Gently squeeze out seeds with fingers. Place cut side up on baking sheet, drizzle with olive oil and season to taste.
- Bake for 3 to 4 hours, or until slightly shriveled and softened. Remove from oven, place in large jar, cover with olive oil, seal jar and refrigerate for up to 3 weeks time.
Kalamata olives call for a light Zinfandel and oil- or dry-cured olives, a Cabernet Sauvignon.