Roma tomatoes were on sale last week at Aldi for $.99/dozen. What a great deal! I decided to try something new with them: I made my own "sun dried" tomatoes! Before you roll your eyes and say, too much work. I want you to check out the instructions. If you have the time...make them!
Once you have the sun dried tomatoes, make this Sun Dried Tomato Spread! This speed was from my favorite Junior League cookbook (JLNV What Can I Bring?). In fact, it was so well liked that it was one of the recipes we featured when we sold the cookbook. It's fantastic as an appetizer spread or in the morning on bagels. Hope you give it a try!
Sun Dried Tomato Spread
8 sun dried tomato halves packed in oil, patted dry
1 garlic clove, minced (or 1 heaping tsp minced garlic from jar)
1 Tbsp lemon juice
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
4 oz cream cheese, softened
1/2 cup sour cream
salt and pepper to taste
Puree first 5 ingredients in a food processor until smooth. Add cream cheese, sour cream, and salt and pepper to taste, stopping to scrape down sides. Store in refrigerator until ready to serve. Best with French bread slices.
Homemade "Sun Dried" Tomatoes
1 dozen Roma tomatoes, halved and seeded
2 Tbsp olive oil, plus additional oil for storage
Preheat oven to 225. Wash, slice and seed tomatoes. Toss with 2 Tbsp olive oil and place on baking pan with sides. Bake in oven for 4-5 hours. Remove from oven and place in container. Drizzle with olive oil and store in fridge until ready to use.
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