Heirloom Sun Dried Tomatoes
by fig + fauna farm on 01/06/12
Our vines are dripping with voluptuous tomatoes in every direction. While we are flirting with cooling winds, we are presently in Florida's greatest growing season - just cool enough for the soil to retain its moisture and warm enough for the bees to continue their work. I hunt each bush, searching for a pink, purple or red heirloom tomato that may be hiding in the shade beyond the foliage. Suddenly, a few ripe tomatoes become many and they beg to be made into something more - like one last dance beyond the garden bushes.
For most of the country, tomatoes remain a fond memory of the summer seasons past. That is unless; you have sun dried tomatoes on hand. You might think of them as: summer in a jar.
Bursting with tartness, Sun Dried Tomatoes are the queen of any dish and today I will let her shine. There is no need to pair her with a single thing, but a rustic slice of sourdough bread.
/// PHOTOS BY ROSE E MARTIN
HEIRLOOM SUNDRIED TOMATOES
You will need:
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Tomatoes
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Extra Virgin Olive Oil
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Sea Salt
Preheat oven to 200 degrees. Slice medium/large tomatoes 1 - 1/1/2 inch thick. Smaller tomatoes and cherry tomatoes can be halved. Line a large baking pan with waxed paper. Arrange the tomatoes on the paper, drizzle with olive oil and sprinkle with salt. Check frequently and bake until the tomatoes are free of juice, flexible and similar to a raisin. Let cool and pack into a canning jar and cover completely with extra virgin olive oil.
