Published: Fall 2000

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Not Afraid of Flavor: Recipes from Magnolia Grill
by Ben and Karen Barker

Copyright (c) 2000 by the University of North Carolina Press. All rights reserved.


Oven-Dried Overnight Tomatoes

Yields about 3 cups

Because we always seem to have more tomatoes around the restaurant than we can use, over the years we have developed several recipes for preserving or transforming them.

Ingredients


2 pounds roma tomatoes, halved lengthwise
6-8 garlic cloves, peeled and mashed with the side of a knife
1/4 cup fresh basil leaves, roughly chopped
1/4 cup olive oil
salt

Preparation
1. Combine the tomatoes, garlic, basil, and olive oil in a bowl. Toss to combine and marinate at room temperature for 2 to 3 hours.

2. Preheat oven to 150-175° ("warm" setting on most home ovens). Put a rack on a baking sheet and spread the tomatoes on the rack, cut-side up. Sprinkle lightly with salt and cook in a slow oven for 6 to 8 hours, until dried but still slightly moist inside.

3. Cool the tomatoes, remove the herbs and garlic, and pack into jars. Cover with olive oil, seal, and refrigerate. The tomatoes will keep for up to 6 months as long as they are covered with oil. After you've used all the tomatoes, the oil is wonderful in vinaigrettes.

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