To answer my earlier question -
Slice them up. Drizzle them with olive oil, salt, pepper and basil.
Roast them slowly in a low heat oven. 250 F for two hours is what I did. I might actually stop a little earlier next time.
And bottle them with some olive oil and be prepared to used these little packets of flavour in everything.
Fantastic idea! These look great to throw in salads, sadwiches, pastas or pesto!
ReplyDelete:) Yep am in love with these. I am actually munching them every second time I open the fridge. But like you mentioned I am looking to use them in a pesto. Although have you tried hummus with sun dried tomatoes? Tastes delicious. These might work great in hummus too.
ReplyDeleteDo these need to be refrigerated? I once read when people put raw garlic in olive oil and let it sit out for days it could get botchulisum(sp?) Anyway just need to know if you are refrigerating them. It looks delicious and I have so many of these tomatoes what a great way to use them up.
ReplyDeleteI did refrigerate them. In fact I added liberal doses of olive oil to the bottle and then stuck it in the refrigerator. I intend to use them up in week to 10 days .Not an exact science at work there though just as quickly as I can and 10 days is going to be my outer limit.
ReplyDeleteThank you for visiting and commenting :)
Thank you for your answer. You have a lovely food blog.
ReplyDeleteI just wanted to add a comment here to mention thanks for you very nice ideas. Blogs are troublesome to run and time consuming thus I appreciate when I see well written material.Your time isn’t going to waste with your posts. Thanks so much and stick with it No doubt you will definitely reach your goals! have a great day!
ReplyDeleteOvens