*  Exported from  MasterCook  *
 
                             Sun Dried Tomatoes
 
 Recipe By     : Lois Conway’s recipe
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sun Dried                        Tomatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      lbs.firm      ripe Italian or plum tomatoes -- (Roma)
      1/2  teaspoon      herb seasoning -- oregano, basil
                         or any herb combination) -- per tomato
    2      to 3 cloves   garlic chopped finely -- or minced
                         salt -- optional
    2                    rosemary sprigs or -- 1 T. dried opt
    1 1/4  cups          olive oil -- approximately
 
 Preheat oven to 300 degrees
 Choose tomatoes with even red color, and without any green or black spots.
 Wash tomatoes, removing stem ends.  Slice lengthwise in half.  Squeeze GENTLY
 to remove seeds.  Pat dry.  Sprinkle with herbs, garlic, and salt to taste.
  Arrange tomatoes in one layer,cut side up, on wire racks
 placed on a cookie sheet.  Bake for 3-5 hours or until dried.Watch carefully
 not to overdry or they will be tough.  Dry them just to the point that all of
 the moisture is gone.  As they darken, watch carefully, as they are almost
 done and will burn quickly.
 Place tomatoes in a 1-1 1/2 pint jar with the rosemary sprigs and several
 peppercorn.  Cover with olive oil and seal airtight.  To prevent molding
 loosely pack.Let stand 1 1/2 months to fully develop flavor.Tomatoes will
 stay fresh as long as oil stays fresh.  Store in a cool place.  Makes 1 to 1
 1/2 pints.
 
 NOTE: I do them cut side up although I have seen recipes for cut-side down.
 I like to see how they are faring.  Also, the original recipes called for
 garlic in the jar..they have now shown garlic and oil mixtures to be
 dangerous..so I chop up my garlic and put on the tomatoes ahead of time.
 >From the kitchen of: Lois Conway
 MC formatting by bobbi744@sojourn.com
 
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 NOTES :  From Lois: I have combined several recipes and advise you to wait
 till the end of summer to get the reddest, ripest tomatoes.  Unless you
 grow them yourself, and then
 I'd like you to send me some. This makes a minimum...they shrink to nothing
 so I buy about 9 pounds at a time.