September 16, 2010
Before we move into the world of root vegetables, soups and braises, I am capturing the final days of summer. By oven drying and freezing the last of my tomatoes, I'll be able to brighten the darker days of fall. They will make great hostess gifts and enhance an array of easy appetizers: tarts, crostinis and spreads. (Of course this is all fantasy speak. Living in LA, I can only dream about cooler temperatures, cozy sweaters and the changing of the leaves. But I can, and will, create a sense of seasons via my meals and parties. Apple themes to come...)To oven dry: Slice tomatoes and drizzle with extra virgin olive oil, salt and pepper (plus any herbs you would like). Place on a foil lined cookie sheet. Slow roast in a 200 degree oven for 5 hours, until tomatoes are shriveled but not browning. Place cookie sheet in freezer to freeze tomatoes. Once they are individually frozen, stack in a storage container and freeze for later use.