Summer is coming and you may have more Giant Cherry, Juliet, and Yellow Pear tomatoes than you can possibly eat. So here is a fabulous recipe that my mother, Carol, taught me that stores in your refrigerator and is perfect for quick meals, a tasty appetizer for unexpected guests, or an all-around delicious treat that is like summer in a jar.
Ingredients:
Smaller varieties of tomatoes (Sun Golds, Giant Cherry, Juliet, and Yellow Pears)
Quality Organic First Pressed Olive Oil
Fresh Garlic
Fresh Basil
Cracked black pepper
Sea Salt
The How To:
Adjust the amounts per how many pounds of tomatoes you have.
First you need to wash the tomatoes and pat dry.
A great way to get the film off if you are using store bought tomatoes is to soak them in water with 1/4th cup of white vinegar for 15 minutes. It will clean them and get the wax off.
Next you slice all the tomatoes in half and place skin side down on a silpat or dehydrator sheet. Lightly sprinkle with sea salt.
If you do not have a dehydrator, use a cookie sheet lined with parchment paper and set oven as low as it will go. When you place the cookie sheet in, do not close the door the entire way.
Set dehydrator to 114 degrees for 5 hours and occasionally check them. The Juliets naturally have less pulp, so they will be done quicker. Keep checking. The goal is to have them still pliable with some texture. You do not want them hard!
Next, when the tomatoes are done, put in jar with basil, fresh chopped garlic, sea salt, pepper, and cover with olive oil. Use a spoon to mix up. Put in refrigerator for super quick meal of pasta, or bruschetta, or any other ideas you may have.
Serve this over toasted ciabatta bread, diced avocado, sun-dried tomato mix, more fresh basil, a few diced red onion, herbed goat cheese, and then drizzle with olive oil. Or keep in the refrigerator for a 5 minute meal over fresh pasta and side salad.
