Sun-Dried Cherry Tomatoes
2 containers cherry tomatoes
Virgin olive oil
Salt and pepper
Basil, freshly chopped
Preheat oven to 200 degrees F.
Wash tomatoes, and cut them in half. Place on a baking tray with the flat side facing up. Sprinkle with salt and pepper. Place the tray in oven for approximately 5 to 6 hours. The time will vary. Bake until they have more or less completely shriveled and the moisture is gone, making sure they do not burn. Remove tomatoes from oven, add the basil and place in a jar that can be tightly sealed. Fill the jar completely with olive oil. You can keep the jar on the counter for several weeks or store it in the refrigerator.
Overnight Sun-Dried Tomatoes
Just before bedtime, halve all of the tomatoes in a container of cherry tomatoes. In a large bowl, drizzle them with olive oil and sprinkle them with salt and pepper. Place them on a baking sheet and put them in the oven at 175 degrees F. They will be ready in the morning. If you want to keep them dry, you can store them in a plastic bag. If you want oiled tomatoes, store them in a jar covered with olive oil. They will keep indefinitely in the refrigerator.
Rusty’s Oven Roasted Plum Tomatoes
8 plum tomatoes
Preheat the broiler. Line a baking sheet with foil. Put the tomatoes on the baking sheet. Set it 4 inches under the flame. Heat the tomatoes for 6-7 minutes until blackened in spots, the skins will split and curl. You’ll lose a lot of the juice. Turn them over with tongs and cook 5 more minutes. Keep watch so that they don’t get to dark. Set aside to cool.
If you don’t want to throw away the juice, save it for spaghetti or pizza sauce.
3 cups canned tomatoes
4 slices toasted bread
1 cup celery, diced
1/2 cup onion, chopped
2 tablespoons butter
1/2 teaspoon salt
Mix vegetables and salt. Pour half the vegetables into a buttered casserole and cover with broken pieces of toasted bread. Pour remainder of vegetables on toast and dot with butter. Cover with remaining toast pieces and bake in a moderate oven, 375 degrees F, for 15 minutes.
Herbed Yogurt Baked Tomatoes
1/2 cup plain nonfat yogurt
1 1/2 teaspoons all-purpose flour
1/2 teaspoon dried marjoram
1/4 teaspoon salt (optional)
1/4 teaspoon ground black pepper
2 large unpeeled red tomatoes (about 1 pound)
Vegetable cooking spray
1/4 cup grated fresh Romano cheese
Combine yogurt, flour, marjoram, salt and pepper; stir well and set aside.
Core tomatoes and cut each in half horizontally. Push seeds out of middle section of tomatoes with thumbs. Place tomato halves, cut sides up, in an 8-inch square baking dish coated with nonstick cooking spray. Spoon 2 tablespoons of the yogurt mixture over each tomato half. Sprinkle 1 tablespoon of the Romano cheese on top of each one. Bake at 400 degrees F for 30 minutes, or until lightly browned.
Makes 4 stuffed tomato halves.