Oven Dried Sungold's

Every summer I wait patiently for the cherry tomatoes to ripen so I can make our favorite summer condiment.  Our CSA has rows and rows of cherry tomatoes, a veritable u-pick jungle and it only takes a few minutes to fill my bucket!  The recipe is embarrassingly simple and too yummy for words....

Need:
Cherry Tomatoes (I use Sungolds as they are super sweet, and not too big)
Salt (I grind this in a mortar and pestle, don't tell my Dr, but I LOVE good salt!)

Fresh Basil
Fresh Garlic

Extra Virgin Olive Oil

 

Slice tomatoes in half and place cut side up on a heavy baking sheet.  I use one with sides so they don't slide off when you put them in the oven. (Please don't ask how I learned this.)  Place so they are just touching each other, you want to get the most on the tray you can without overcrowding it.  Sprinkle lightly with salt.

Turn oven on to 200 degrees, or "warm" and place tomatoes in center of oven, cracking open the door of the oven a bit.  Slow roast for 4 - 5 hours or until the tomatoes are quite shrunk, but not crunchy.  (If you overcook they are excellent to snack on and throw in pastas and salad, so no worries!)  I do this in the evening so I'm not unnecessarily heating the kitchen in the middle of the day, alternatively if you have a food dehydrator, use that.  If you are using an oven, it is important that you crack it open a bit so that the moisture can escape.

                            Before                                        After

While the tomatoes are cooling, or the next morning, chop up 1 good size clove of garlic. I try to use really fresh garlic, as it's just coming in when the tomatoes are.

Then chop up a big handful of fresh basil.

Gently stir together the garlic, basil, more salt to taste, and tomatoes in a bowl, or right in the baking sheet.

Pack into a quart size canning jar.  Slowly pour olive oil over them until they are completely submerged.  Place in the fridge for at least 6 - 8 hours to let marinate. 

How to eat:  

With cheese and crackers
With a schmear of goat cheese on a baguette
over lettuce greens (it's like a chunky salad dressing)
over capellini or spaghetti
over quinoa or bulgher wheat for instant tabouli

Straight out of the jar

I would eat these with-in one week of making, though ours never make it that long....  enjoy!