The weather has turned bitter cold today. Eric and I got the last of our ripe tomatoes from the greenhouse, but decided to harvest the green ones too because frost is looming here and it’ll probably kill them.
At the end of the summer season, I “sun dried” (in the oven) green tomatoes and they were pretty amazing, so I’m doing it again. My favorite tomatoes for sun drying are romas because they have the best flavor when dried. I “sun dry” them in a 170 degree oven for about 2 days. I prop the oven part-way open with an oven mitt so that all the moisture from drying them doesn’t go to the top of the oven and drip back down.
I imagine these would taste pretty good in my personal spaghetti sauce recipe.
Sun Dried Spaghetti Sauce
4 large tomatoes, quartered
1 tablespoon, flat leaf parsley, chopped
1 tablespoon basil, chopped (or dried)
10 sun dried tomatoes (optional)
8 garlic cloves divided; 4 for roasting and 4 raw garlic for food processor
2 tablespoon olive oil, divided
1 tablespoon balsamic vinegar
2 tablespoon sauvignon blanc (a perfect wine for this)
- Preheat oven to 350 degrees
- In a bowl, toss quartered tomatoes with parsley, basil, 4 garlic cloves and 1 tablespoon of olive oil.
- Place tomatoes on a cookie sheet facing up. Cook for 30 minutes. Tomatoes should be soft.
- Add roasted tomatoes and garlic into a food processor. In addition, add sun dried tomatoes, other 4 cloves of raw garlic, balsamic vinegar, 1 Tablespoon of olive oil and wine. Process until completely pureed.
- Pour into a medium pan and cook on high until heated up. Reduce to low and let simmer for about an hour or more. (Sauce gets richer, the longer you cook it.)
Enjoy over your favorite pasta, gluten-free pasta, vegetables or add a can of tomato paste and use it for lasagna or veggie lasagna.