Marinated Oven-Dried Tomatoes
Oven drying is another way to enjoy tomatoes when they are at their summer best and in generous supply. The tomatoes become sweeter after drying, and marinating adds an extra burst of flavor. For shorter preparation time, bake the tomatoes for just 2 to 3 hours, until they are just partially shriveled, then toss them with some fresh tomato halves and serve the mixture atop mixed baby greens for a contrast in texture and flavor.
Tomatoes
¼ cup extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons cracked black pepper
½ teaspoon salt
2 pounds ripe plum (Roma) tomatoes (about 8 to 12 tomatoes), halved lengthwise and seeded (see Tip)
Italian Marinade
¼ cup extra-virgin olive oil
¼ cup white wine vinegar
1 tablespoon minced shallot
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh oregano (or ¼ teaspoon dried oregano)
1/8 teaspoon dry mustard
Pinch of red pepper flakes, or to taste
Dash of ground white pepper, or to taste
To complete the recipe
Sprigs of fresh basil or oregano for garnish
Preheat the oven to 175° F. Cover a large baking sheet with aluminum foil. Stir together the olive oil, garlic, pepper, and salt in a medium bowl. Cut the tomatoes in half lengthwise and remove the seeds. Add to the olive oil mixture and toss. Use a slotted spoon to transfer the tomatoes, cut sides up, onto the baking sheet. Bake in the oven for 6 to 8 hours or overnight. The tomatoes should be shriveled, but they should still retain some moisture and softness.
While the tomatoes are in the oven, whisk together all of the vinaigrette ingredients in a medium bowl. Refrigerate in a covered container.
When the tomatoes are done, whisk the marinade. Add the tomatoes and toss. (If you prefer, first halve the tomatoes lengthwise or cut them into smaller pieces. Taste and adjust the seasoning.
Use a slotted spoon to serve the tomatoes. Garnish with sprigs of fresh basil or oregano.
Advance Preparation
The marinated oven-dried tomatoes will keep for up to 1 week in a covered container in the refrigerator. Bring to room temperature for serving.
Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998.
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