3 lbs tomatoes, (prefered Italian, patio type, but medium regular tomatoes will work)
2 tsp salt
1 and 1/4 cup olive oil
2 sprigs dry rosemary (or 1 tbsp leave)
Wash and dry tomatoes. Cut almost in half lengthwise. Lay cut side up on wire rack and sprinkle with salt. Set rack on shallow pan to catch juice. Dry in oven at 200 degrees until the flesh of it is dry to the touch but not flexible...not brittle.
Pack loosely in 1 to 1 and 1/2 pint far with rosemary. Pour in olive oil to cover tomatoes. Tomatoes are good to eat right away BUT to develop characteristics of Italian tomatoes, let them stand 1 and 1/2 months. Store airtight at room temperature. Tomatoes keep fresh as long as oil tastes fresh.
Uses:
Antipasto:
Arrange dried tomatoes on platter with sliced cold Italian meats, such as salami, prosciutto, cooked shrimp, oilves and pickled peppers. Moisten surface with seasoned tomato oil; squeeze lemon juice over all.
Sandwich:
Moisten one side of a slice of toasted french bread with seasoned tomato oil. Cover with slices of fontina cheese. Broil until cheese melts; top with well drained dried tomatoes. Sprinkle with chopped parsley.