One of my favorite snacks is sun-dried tomatoes. They are add so much depth to recipes, antipasti platters, or even on grilled cheese or deli sandwiches (sangwiches, as we call them where I grew up). Why pay $7-8 a pound at the salumeria when you can make them at home for a fraction of the cost?
I like to buy a boatload of Roma tomatoes when the go on sale and make a huge batch of these oven-dried tomatoes. Try it; it's such a cinch! you'll never go back to paying an arm and a leg for these babies again!
3-4pounds of Roma tomatoes
1/2 cup of Extra virgin olive oil
1 teaspoon of sea salt
1/4 cup of chopped fFresh Italian flat-leaf parsley
3-4 garlic cloves.(smashed)
Slice tomatoes in half, toss in olive oil and sea salt, slow- roast on 200 degrees for 6-7 hours.
When leathery and dehydrated, dump into a small bowl and add more olive oil and about 4-5 smashed garlic cloves and cover. Refrigerate. Allow to blossom overnight.)
Amazing on a sandwich, in a pasta dish, salads, or just all on their own! They are little flavor bombs that really pack a kapow punch!!