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Oven-Dried Tomatoes

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    Reducing a tomato’s water content will intensify its flavour. The meatier Roma variety works well here. These are delicious as pizza or bruschetta toppings, in sandwiches, pastas, and salads.

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    6 Roma tomatoes
    Extra-virgin olive oil
    Sea salt and fresh pepper to taste

    Preheat oven to 325 F (160 C). Line baking sheet with parchment paper. Slice tomatoes in half lengthwise; place on sheet cut side up. Drizzle with olive oil; season with sea salt and fresh pepper.

    Bake 2 to 4 hours until reduced in size but not dry and shrivelled. Allow to cool; slip off skins.

    Place in airtight container; refrigerate or freeze.

    Makes 12 servings.

    source: "Glorious Tomatoes", alive #322, August 2009

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    Oven-Dried Tomatoes

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