These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Oven Dried Tomatoes

From ALFN Local Food Club

<p>This is super easy and the finished product may be preserved by canning just as you would for regular garden tomatoes.</p>
Source: Suzanne Somers' Cookbook "Candied Tomatoes" (Entered by Lana Wiedower)
Serves: It will make as little or as much as you want. This recipe makes one cookie sheet or about 2 pints.

8 each medium sized ripe tomatoes
3 teaspoons evoo (extra virgin olive oil)
1 tablespoon fresh chopped basil or oregano
1 teaspoon sea salt

Step by Step Instructions
  1. Preheat oven to 325 degrees while slicing tomatoes in half length-wise. Lay tomato slices face up on cookie sheet with sides.
  2. Drizzle a tiny amount of evoo on each tomato face. I use a spoon to spread the evoo evenly. Then lightly sprinkle basil, oregano, salt or whatever herb or seasoning you like, on each tomato face. Seasonings are totally optional.
  3. Gingerly place cookie sheet in warm oven and bake 1 1/2 to 2 hours or until done. Smells heavenly. Carefully remove from oven and using spatula place tomato halves in container with lid. They will release lots more juice as they cool.
  4. If you wish to can these, simply place hot tomatoes in sterilized pint mason jars and immediately water bath process for 20 minutes.
  5. These keep well in the fridge for 2 to 3 weeks. But they won't last that long! Yummy!