All posts in Dips & Spreads

Let’s be honest—store-bought sun-dried tomatoes tend to be a bit leathery and tough, without much flavor. They seem like a faded, desiccated memory of a tomato, rather than a fragrant, intensified taste of summer days. Homemade “sun-dried”1 tomatoes, on the other hand, are another thing entirely: fragrant and chewy but not tough, with complex, concentrated tomato flavor and a slight sweetness.

Slow baked in the oven makes these oven dried tomatoes the best. Drizzle with olive oil, toss with spices to make the perfect appetizer or side dish.

Not a labor-intensive process, but certainly a lengthy one. Of all the methods for preserving tomatoes, drying them in the oven is the least fussy. Plus, drying preserves their sweetness and flavor best. And these flavorful little gems cost so little when made at home; it’s worth the time they need to achieve that chewy, raisin-like texture.

One thing I can guarantee is the appetizing fragrance in your house of tomatoes slowly roasting to dried perfection, especially if you choose to season them with garlic and herbs.

In the meantime, think of all the tomato bread, salads, pizzas, pasta, pestos and sauces you’ll be able to make once they’re done. It’s tempting to prematurely devour those tiny little sweeties, hot, pungent, sweet & salty with good virgin olive oil as they are, spread on crackers or toasts.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

 

This is one of the best spinach dishes I’ve tasted. This super easy creamy spinach soufflé is a treasured recipe from my childhood. Actually, it was my childhood favorite. My mom’s version was made with eggs (egg yolks and beaten egg whites to give volume), but I’ve updated the recipe to make it faster and easier.

Surprisingly, my vegetable-avoiding son loves this spinach soufflé. This one and this Carrot soufflé are the only veggies that he eats. I have a feeling this spinach soufflé will become one of your family favorites, too.

 

Pressure Cooker Dulce de Leche is a shortcut version of this nectar of life made with sweetened condensed milk.

Dulce de leche is a heavenly thick, creamy caramelized milk popular throughout South America countries. It looks a little like caramel, but it’s actually made by simmering a pot of milk and sugar, stirring as you go, for about seven hours… long enough to cause a caramelizing to occur. You could do that, or you could do what is by far the easiest way to make it: simmer a closed can of sweetened condensed milk in a Pressure Cooker.

 

It looks like a simple salad. But soon in the first slice, you will find that it is the best tomato you have ever tasted.

It’s perfect to eat with toast, bread, crackers, salads, pasta, goat cheese, bocconcini… you name it.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

 

Slow-roasting tomatoes bring out such sweet, intense flavor. You get almost all of the concentrated flavor of sun-dried tomatoes but without the drying.

Mixed with tons of garlic, oregano, and fresh basil, I don’t know how it works… but it tastes like heaven in your mouth. They take on an intensely deep flavour after roasting and can be used in many different ways. It’s perfect to eat with toast, bread, crackers, salads, pasta, goat cheese, bocconcini… you name it.

My mom makes it since I was a child and everyone loves it.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

 

 
F
F
127 people follow Fast2eat

F
F
F
Contact Us :

Name:

Email:

Verification Image

Enter number from above:

Enjoyed the recipe? Please spread the word :)