Recipe - Slow Roasted Plum Tomatoes (Washington)

2 Dozen roma tomatoes
One half cup Olive oil
3 tablespoon Balsamic vinegar
2 teaspoon Chopped garlic
1 teaspoon Dry basil leaves
1 teaspoon Dry oregano leaves
1 teaspoon Dry thyme leaves
1 teaspoon Ground fennel seed
Salt
Fresh ground black pepper

Slice tomatoes lengthwise and arrange close together on a heavy cookie
sheet Mix the olive oil, vinegar, and garlic and brush evenly on the
tomatoes. Mix the dried herbs and fennel together and sprinkle evenly over
the tomatoes. Dust tomatoes generously with salt and fresh pepper.

Place these in an oven set at the lowest possible temperature, and leave
them for at least 12 hours. Tomatoes will lose about 70% of their volume,
but be much more moist than sun dried tomatoes.

Lonny's simple technique with fresh tomatoes is revolutionary! Use these
anywhere you might use sun dried tomatoes.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Lonny's, Port Townsend, Wash.