Thursday, August 25, 2011

Simple Homemade Sundried Tomato Recipe and Other Tomato Tips


Tips on what to do with that abundance of freshly grown tomato crop....

Some suggestions:


Slice tomatoes thick and top with kosher salt, extra-virgin olive oil, fresh basil and a warm, crunchy baguette to soak up the extra olive oil. 

Slice tomatoes for a BLT on sourdough toast using extra-thick bacon, fried crispy with arugula and  cayenne added to your mayo. 

Make tomato salsa using chopped  onions, cucumbers, cilantro, jalapeƱos, kosher salt, limes and olive oil. You can add black beans and some roasted leftover corn is an awesome addition!

Make tomato and grilled mozzarella cheese on thick crusted bread adding some fresh basil. Drizzle a little olive oil in the pan while grilling it for extra flavor.

Toss tomatoes with white navy beans in a salad with sliced celery, cucumbers, extra-virgin olive oil, salt, cracked pepper, fresh chopped parsley, oregano,  basil and fresh lemon juice. Canned tuna is a great addition to this in our Italian household. 

Grilling tomatoes are another delicious way to bring out the best flavors in this amazing vegetable/fruit.

 Cut the tomato in half, drizzle with extra-virgin olive oil, sprinkle with kosher salt, fresh-cracked pepper and grill for at least five to six minutes face down until grill marks can be seen. Only grill one side.

Serve leftover grilled tomatoes and make a  crostini or your  use your favorite bread toasted brushing with olive oil, add some shreds of fresh Parmesan cheese and fresh mozzarella for a quick appetizer.

Top your favorite sandwiches with a thick slice of tomato, grilled burgers and any kind of grilled white fish like Mahi Mahi , Tilapia or Haddock! . 


Here's how I make my own sundried tomatoes :

To do this, cut plum Rosa tomatoes in half lengthwise and place them skin side down on a baking sheet.
 Drizzle with extra-virgin olive oil, kosher salt and cracked pepper, and bake for 5 to 7 hours on very low heat in the oven (200 degrees).

 Store in a glass jar with airtight lid adding more olive oil to the jar to cover the tomatoes then store in the refrigerator for up to three months.
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