Oven-Dried Heirloom Tomatoes
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The Martha Stewart Show, May 2009
- Yield Makes enough for one 12-inch pizza
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Ingredients
- 3 heirloom tomatoes, sliced crosswise 1/2-inch thick
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
Directions
- Preheat oven to 250 degrees.
- Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.
Uncooked tomatoes should not be put in the fridge BUT cooked ones can be refrigerated. I often roast these heirlooms on a rack in the morning of the day I make the pizza and refrigerate them after they have cooled. I cover them and leave them in the fridge until ready to assemble the pizza.
NEVER refrigerate tomatoes, 'Chef'.
Hi
this sounds great and looked great on TV. Can the tomatoes be kept in the frig for a few days? Thanks
ChefBear