I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Mom’s container garden is currently overflowing with fresh herbs, squash and TONS of tomatoes. In order to preserve some of the riper tomatoes, she decided to dry them and store them in olive oil. Not only are these delicious in a variety of dishes, they’re also MUCH cheaper than purchasing the store bought version.
Ingredients:
- Tomatoes
- Olive oil
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
Heat oven to 300 degrees. If you’re using tomatoes such as cherry tomatoes or the cherub tomatoes so popular in the stores right now, slight them in half and lay them on the baking sheet, cut side up. For larger tomatoes, slice them cross-wise in ½ inch slices and lay them on the baking sheet.
Drizzle olive oil lightly over the tomatoes. Sprinkle all with salt and pepper. Roast for 2 – 2 ½ hours or until the juices have evaporated.
The great thing about these is that if you have enough leftover you can freeze these for later use. We love to add pieces of the dried tomatoes in pasta dishes, pasta salads, on pizzas, etc.
Enjoy!
*This recipe is included in Balancing Beauty & Bedlam’s Tasty Tuesday Parade of Foods and Little House Living’s Old Fashioned Recipe Exchange.
I’ve got to try this! My father always has tons of tomatoes in his garden. Thanks for sharing!