Friday, 10 July 2009

Not quite Sun Dried Tomatoes

Now listen, I wouldn't want to steal anyone's thunder here. I'm not a foody blog, right? But I just wanted to share this recipe with you because you can eat as much of it as you like - just as it is - or you can use it when sun-dried tomatoes are called for in a recipe. If you keep them covered in the fridge you can keep picking at them for a week. This isn't even my recipe, I got it from a woman at Slimming but I shouldn't think she's copyrighted it. It's for everyone who can't open the fridge door without picking at SOMETHING!


You would only want to make it when you have a glut of little cherry tomatoes in your garden, or when they're selling them cheap at the market. Red ones, yellow ones, it doen't matter. Mix 'em up! The only criterion is that they're tasty.


Sorry, no photo because I forgot to take one!



Amanda's Not Quite Sun Dried Tomatoes

1 lb (or more) cherry tomatoes, halved

a good pinch of sea salt

a good pinch of demerara sugar

a good pinch of freshly ground black pepper

a good pinch of oregano (or mint or rosemary or thyme - what do you like?)

Fry Light Cooking spray



Pre-heat the oven as hot as it will go (just do it!)

Cover a large (mine's 12" x 12") baking tray with aluminium foil.

Spray well with Fry light


Arrange the halved tomatoes, cut side up and complete with skin and seeds, on the baking tray

Spray the tomatoes well with Fry Light

Sprinkle with salt, sugar, pepper and whatever herb takes your fancy. I used dried but you can use chopped fresh ones. Probably even better.


Note: SPRAY BEFORE YOU SPRINKLE or the spray blows the other stuff away!


Now, put them on a high shelf in the hot oven.

Time them for 5 MINUTES ONLY.


Now turn the oven off - DON'T OPEN THE DOOR, they'll be ok.


Go to bed leaving the tomatoes in the oven all night.


Next morning excavate tray from oven. The tomatoes will have dried ever so slightly round the edges, retaining their shape and becoming a little bit sticky just on the top. Eat one. You'll find they're tender and succulent.



Now I find I can't even make my usual litlle Angie mouse appear so you'll just have to believe this is from the real, genuine, authentic

ANGIE
XXX

15 comments:

Eileen said...

Great post!
Great recipe!
I'm trying it this weekend.
Thank you very much!

Blessings each day said...

What would happen if you did this with regular sized tomatoes? I have lots of those now. Or could one quarter them and pretend they are cherry tomatoes?

When you wrote in enlarged font about spraying before putting on the spices or they will blow away...are you speaking from a sad experience here?

Thank you for this recipe, I want to try it, but I guess I have to tweak it for big tomatoes and see what happens!

By the way, what kind of sugar is that...is there an American translation for us??

blessings with hugs,

marcy

p.s. How's the little garden going?

Ally Lifewithally said...

Angie I love tomatoes in any shape or form so am going to have a go with this recipe ~ hope you have a lovely weekend ~ Ally x

Diana said...

Hi Angie, Thank you for visiting my blog today it was very nice and I don't mind you calling me your friend at all. The more the better I say! I have been feeling very down today but just reading every ones blogs helps. I do wish I would have had that recipe two years ago when I had so many cherry tomatoes I didn't know what to do! I'm the only one in the house to eat them and gave soooo many away. Anyway, thanks again Angie, it was nice meeting you I will visit you often!

Diana said...

It's me again Angie, My brain is not functioning so well. I forgot to say that I thought your flowers were gorgeous. Quite a talent you have.

Joan said...

Sounds lovely will have to give it a try. Your asked about how long Stu would be in hospital man one day or overnight we hope fingers crossed. Love Joan

Kath said...

I love tomatoesanytime Angie butmy favourite are cooked in a differant kind of way.Tinned ones with lots of thick bread spead with best butter to dip in the juice Slurp Slurp HAAAAAAA!!!!Happy to read you are still cooking slimming food.Just catching up a little.Thankyou for your kind words.much appreciated I will write shortly.Take Care God Bless Kath xx

StitchinByTheLake said...

I've printed this off to try Angie - thanks for giving it to us. blessings,marlene

Sandra said...

Thanks for that Angie, I have loads of cherry tomatoes just waiting to ripen and if all goes well I`ll far to many. Now I know just what I`m going to do with them! :o)

Love and Hugs

Sandra xxxx

bron said...

I like rosemary. And if I'm honest here - and I do admire your weight loss adventures! - I will do this with olive oil. The spray is no good for a glutton like me!

CINDY said...

I always wondered how they were made. Love the pics on side bar of the flowers and cakes too.

Joyce said...

I will try this but I hope I don't peak into the oven at 4 AM which is when I usually wake up every night for some unexplained reason? You could set a clock by my biological clock:) I have been on a diet since I came down to the beach house and have lost 10 pounds in 10 weeks. You are doing great and my goal is to fit into a black dress by Oct 3rd for a wedding. I would really like to eat a big chocolate cake today but I feel so much better since my pants actually button today:)
Joyce

Grammy Staffy said...

Oh my goodness....where is your precious little mouse? I am sorry that she is hidding from you. I hope she will come back soon. Maybe she is out looking for more flowers to hold.

LOve the tomato recipe. I think I will try it when my tomatoes are ripe.

I am sending love. Have a great week. ((hugs)) Lura

Marie said...

OH, those sound really good Angie! I will be trying these for sure! I have missed you wilst I've been away. I'll try to get your cards out to you tommorrow if that's ok! I send love and lots of hugs dear friend! Hope the sun is shining where you are, the weather is horrible down here in Kent!

bron said...

I made these on the weekend - well I loved the idea of leaving them in overnight. I was slow cooking a ham hock so I popped a load of tomatoes onto a tray with basil oil, a crushed garlic clove and some thyme and popped it in underneath for the last half hour. Then I followed your instructions to the letter and left them overnight to find a damned fine tray of deeply scented shrivelled toms that are lovely. I sent you a silent thank you at the time.