Oven Dried Tomatoes with Artichoke Paste

1. 1

   Put the cooked artichokes in a food processor.

2. 2

   Pulse until chopped.

3. 3

   Add remaining ingredients, except the tomatoes and puree until smooth.

4. 4

   Season with salt and pepper.

5. 5

   To assemble place the tomato with the cut side up.

6. 6

   With a pastry bag, or a spoon scoop a teaspoon of paste unto the top of the tomato.

7. 7

   5 pounds ripe Roma tomatoes peeled and seeded

8. 8

   1/2 cup herb olive oil, recipe follows

9. 9

   Salt and pepper

10. 10

    Preheat the oven to 250 degrees F.

11. 11

    Core the tomatoes and cut in 1/2 and gently squeeze the tomatoes to remove the seeds.

12. 12

    Put all of the tomatoes in a mixing bowl, add the herb oil, salt and pepper, and toss to incorporate the seasonings.

13. 13

    Lay the tomatoes on a sheet pan in 1 layer and dry in the oven for 3 hours.

14. 14

    Allow tomatoes to cool before removing from the pan.

15. 15

    Inactive Prep Time:

16. 16

    Key Words: tomatoes

* Per serving · 4 servings · Values may vary.