---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SUN-DRIED TOMAOTES & ROASTED PEPPERS IN GARLI
  Categories: Sun-dried, Food gifts, Nw
       Yield: 1 recipes
  
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            Large ripe tomatoes
            Red or green bell peppers
            Peeled whole garlic cloves
            Fruity extra-virgin olive
            Oil
            Basil leaves
  
   This vibrantly colored and flavored combination can be
   made in any quantity.  It’s great to have on hand for
   adding to sandwiches, homemade pizzas, salads,
   frittatas, and omelets, or for serving as a condiment
   with thinly sliced flank steak or grilled tuna,
   bluefish, or swordfish. It also makes a beautiful
   gift. Tomatoes can be “sun-dried” by placing them on a
   rack-lined pan under the hot sun for about 2 days, but
   the oven-drying method below is a lot easier. 1. Wash
   and dry the tomatoes and cut them into eighths
   lengthwise. Using a small spoon, scoop out the seeds
   and juice. Place a wire rack on a baking sheet and
   arrange the tomatoes on the rack, skin side up. Allow
   the tomatoes to drain excess juice for about 1 hour.
   2.  Set the oven on the warm setting (the temperature
   should be about 150~).  Transfer the rack to a clean
   baking sheet and place inthe oven. Dry the tomatoes,
   turning them every few hours with a spatula, until
   they are leathery, a about 12 hours. Remove them from
   the oven and allow them to cool on the rack. 3. To
   roast the peppers, first preheat the boiler and then
   cut the peppers into halves lengthwise and see them.
   Place the peppers skin side up on a baking sheet and
   broil them, placing them as close as possible to the
   heat, until the skin chars. 4. Immediately transfer
   the peppers to a brown paper bag and close the bag,
   trapping the steam. When the peppers are cool, about 5
   minutes, rub off the skins and cut the peppers into
   1/2-inch wide strips. 5. Have ready sterilized pint
   jars and the garlic and basil. Arrange a single layer
   of tomato strips in the bottom of each jar, followed
   by a layer of pepper strips. Add a garlic clove and a
   few basil leaves, keeping the garlic and basil against
   the side of the jar so they show.  Continue layering
   until all the jars are almost filled but not tightly
   packed. 6. Carefully pour oil into the jars until
   about half filled.  Tilt the jars and tap them so the
   oil seeps down, filling any air bubbles and covering
   the vegetables completely. Add more oil, covering the
   vegetables and leaving a 1/8-inch space at the top of
   the jars, and seal. Store in a cool, dark place for at
   least a week before using and no longer than 3 months.
  
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