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Recipes from The CUP

This is a very easy way to stretch your tomato season. You use a canning method to preserve these but I find they do just fine in a jar stored in my refrigerator. They don't last long enough to spoil in our house. But if you have a bumper crop I recommend canning in small jars is a good idea. I use these when making pizza, herb bread, sauces, salads, soups, stews and any dish you want to give that extra bit of richness.

Ingredients

• Ripe Tomatoes
• Extra Virgin Olive Oil

Directions

Set the oven to 225 degrees. Place a Silpat pad on a cookie sheet.

Thinly slice the tomatoes and place in a single layer on the Silpat. The thicker the slice, the longer the drying time. Try to make the slices of even thickness. Sprinkle very lightly with olive oil.

Let the tomato slices dry in the oven until the moisture is gone. It may take up to 2 hrs. You'll see they look shriveled and leathery, but not brittle or burnt. If some slices are done sooner, take them out of the oven.

As the slices are done, place them in a glass jar and pour olive oil just to cover. Add more slices and oil to the jar as they complete the drying process.

Store the jar in the refrigerator.

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