|Name:||Oven-Dried Tomato Relish||Contributor:||Brian Curry|
|Description:||Oven-Dried Tomato Relish||Posted:||1998-12-08|
|Key words:||tomato, relish||Category:||Sauces|
|Ingredients:||Oven Dried Tomatoes:
3 lbs, Roma plum tomatoes
4 oz whole-clove garlic, unpeeled
olive oil for garlic, plus 2 Tbsp
1-1/2 lbs oven-dried tomatoes (from about 3 lbs fresh tomatoes)
1 Tbsp mixed chopped herbs, such as thyme, parsley, chives, chervil, tarragon or basil
salt and pepper to taste
|Preparation:||Oven Dried Tomatoes:
Wash tomatoes; slice lengthwise in half.
Preheat oven to 195 degrees F. Place tomatoes, cut side up on a backing sheet, dust with salt and sugar. Bake 12-16 hours. (Overnight is good.) While it can be cooked a shorter time, the flavor concentrates with time, thus the longer the better. :):)
Coated lightly with olive oil, they will keep up to a week in the refrigerator.
Preheat oven to 350 degrees F. Coat garlic cloves in oil, wrap in aluminum foil pouch, and bake 20 minutes or until soft.
Remove skin from tomatoes. Peel roasted garlic cloves; puree in food processor until smooth. Add oven dried tomatoes; process until the consistency of thick soup. Add the 2 Tbsp oil, herbs, salt and pepper.
Place dollop of relish in a small dish (2 tablespoons for each person they say, but they lie. People will consume more. BTDT!), drizzle with extra olive oil, and serve with crusty bread. Makes about 2 cups (enough for 16 servings they say but they lie, IMO.)