OVEN-DRIED TOMATOES WITH FENNEL
Provided by Food Network
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pre-heat oven to 150 degrees. Remove tomato stems and cut the tomatoes in half at the poles. Salt and pepper the cut sides then place tomatoes cut-side down on a rack in a broiler pan. Brush the tops (the skin side) liberally with olive oil, then add salt and pepper. Place tomatoes in oven. Cook slowly for 12 hours, brushing the skins with olive oil every 2 hours to prevent the skins from drying out. When done, let tomatoes come to room temperature. For the dressing: Put the vinegar in a bowl and slowly whisk in the extra virgin olive oil until the dressing thickens. Add the olives and the garlic clove. Season to taste with salt and pepper. Mix well and let stand for 1-2 hours. To serve: Place 3 tomato halves on each of 8 plates. Remove garlic from dressing and divide dressing among the plates, pouring over and around the tomatoes. Scatter the fennel strips on top of the tomatoes and finish with a touch of chervil.;
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Mohammed Roshid
[email protected]I've never made oven-dried tomatoes before, but this recipe was easy to follow and the results were delicious!
Tracy Barraza
[email protected]These tomatoes are a great addition to sandwiches, pizzas, and omelets.
Aklilu Bekele
[email protected]I love the chewy texture of these tomatoes.
Isaac Bivines
[email protected]These are a great way to use up leftover tomatoes.
Christopher Reed
[email protected]I've been making these tomatoes for years and they're always a hit.
Maryam_shalmet Jakhro
[email protected]These tomatoes are the perfect addition to any salad or pasta dish.
Md ALIF122
[email protected]I'm not a huge fan of fennel, but I still enjoyed these tomatoes.
Md Kolim
[email protected]I love that this recipe doesn't require any special equipment. I just used a sheet pan and a knife.
sohanur rahman sohag
[email protected]These are so easy to make! I just threw everything in a bowl and tossed it. Then I popped it in the oven and forgot about it for a few hours.
Corrie Neethling
[email protected]The only thing I would change about this recipe is to use less oil. I found that the tomatoes were a little too oily for my taste.
Naod Mesfin
[email protected]I've made oven-dried tomatoes before, but this recipe is the best. The fennel adds a really nice flavor.
Inam Ali Bozdar
[email protected]I wasn't sure what to expect with the fennel, but it really worked well with the tomatoes. The flavor combination was unique and delicious.
Shiva Kanna
[email protected]Oven-dried tomatoes are possibly my favorite way to use up a bumper crop of tomatoes from the garden. I like to use a variety of colors and sizes to create a visually appealing dish. This recipe with fennel is a new favorite.
Megan Davis
[email protected]I followed the recipe exactly. The results were delicious! The tomatoes were sweet, flavorful, and had a nice chewy texture. The fennel added a subtle anise flavor that really complemented the tomatoes.