by dymnyno
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Expandheirloom tomatoes Ask a question about this ingredient
1 tablespoon salt Ask a question about this ingredient
tablespoons ultra fine sugar Ask a question about this ingredient
1 tablespoon green peppercorns Ask a question about this ingredient
olive oil, very good quality Ask a question about this ingredient
Cut off the stem end of the tomato and then slice it into approximately 1/2 inch slices.
Ask a question about this stepWhen all the tomatoes are sliced, place them on a rimmed sheet pan.
Ask a question about this stepBrush or drizzle olive oil over each tomato slice.
Ask a question about this stepMix the sugar and the salt together. Sprinkle some of the sugar/salt mixture on each tomato.
Ask a question about this stepIn a mortar, grind the peppercorn until very crushed but not totally pulverized, a rustic sort of grind.
Ask a question about this stepSprinkle some green peppercorns on each tomato slice.
Ask a question about this stepPut the pan of tomatoes into a 175 degree oven for about 3 hours. The tomatoes will still be juicy and they will be caramelized. They are great hot or cold.
Ask a question about this stepPlease note that this recipe does not dry out the tomatoes...it simply concentrates the juice and the flavors for use as a condiment on sandwiches, crostini , as a garnish or by themselves.
Ask a question about this stepEr.....just what do you mean by green peppercorns?
Green peppercorns are harvested when the peppers are immature and are usually packed in brine or dried. I should have specified dried in this recipe because that is what I used. I think that peppercorns are black (immature), then green (immature) white(ripe). Pink is a different plant but I love it too.
Thanks for the clarification. I'm preparing my own garden tomatoes now, and I'll use some crushed mixed peppercorns. Yup, those pink/red ones are lovely, good just sprinkled over a green salad, perhaps with a few of these sweet, salty, spicey tomatoes.
This is very similar to my favorite tomato sauce: a few tomatoes, onion, olive oil and equal amounts of salt, crushed peppercorns and sugar. I know I'd love your recipe and plan to make them over the next few days. Nice, flavorful, easy side dish or condiment for summer!
Love the herloom story. I was lucky enough to score a bumper crop of tomatoes last year and oven-dried them, using a Martha Stewart recipe. They froze beautifully and I used them all winter in soups and stews. Look forward to give your version a go this summer.
I know how great it is to open the door to Summer in the middle of Winter!!
Lovely! I am wondering if you made a third with sugar, a third with salt and a third with sugar, if you could them serve a couple of each on a plate for the eaters to mix as they please?
Uhh...As David Lebovitz says "If you change ingredients results may vary." The sugar and salt are meant to be mixed together and sprinkled on the tomatoes.
I like this! Some of the oven dried tomato recipes take so long. This sounds like a perfect balance. Do you serve them as a side dish?
Yes, I used them as a small "side" to bbq meat and they really compliment the smoky flavors...I also use them in salads and I just topped a blt with some. Also addictive just by themselves.
Will try as soon as the heat wave here breaks and I can bear to turn on my oven - even at only 175 degrees!
Thanks! I agree...if we didn't put anything on them , it wouldn't be a recipe. But I made these a couple hours ago and my fan club , aka, Freddy, ate most of them.
I love this... All I want to do with really good tomatoes is put a little salt on them and EAT them!
amen, sister!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
I will definitely use this idea with the "herloom" tomatoes that have overrun my east coast garden. this recipe could also be made in a toaster oven;I have become a big fan of the toaster oven during this summer's numerous heat waves. You use a small pan and do not need to heat up the kitchen!