SUN-DRIED TOMATOES

      Title: SUN-DRIED TOMATOES
  Categories: Preserves, Tomatoes
       Yield: 1 Servings
  
            Plum tomatoes
            Rock Salt
            Olive Oil
            Rosemary
            Dried chilies
  
    Wash, halve and seed fresh plum tomatoes. Place on racks and bake in
   a 175 F (80 C) oven until wrinkled and dry, 16 to 18 hours.
    Sprinkle a thin layer of rock salt in the bottom of a jar. pack in
   the tomatoes and cover with olive oil, making sure the tomatoes are
   completely immersed. Add a sprig of rosemary or a couple of dried
   chilies to the oil, if desired. Store in the refrigerator for one
   month before using.
    Scatter the tomatoes into pasta sauces, chop them finely with olives
   for a salsa to serve with fish or mix them with cream cheese to make
   a spread for crackers. You can also give them away as gifts.
   Sun-dried tomatoes last indefinitely in the refrigerator.
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