Tomato Pesto
Three Tomato Salsa
Peppered Oven-Dried Tomato Relish

Ingredients

12 red tomatoes, stemmed and halved

For the pepper rub
1/4 cup extra virgin olive oil
3 tablespoons freshly ground black pepper
2 tablespoons kosher salt
2 cloves garlic, minced
To finish the relish
1 medium red onion, diced small
1/4 cup fresh basil, finely chopped
1/4 cup large capers
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
Kosher salt and freshly ground black pepper to taste

Method

In a small bowl, combine all the pepper rub ingredients. Rub this mixture onto the cut surfaces of the tomatoes.

Arrange the tomato halves in a single layer on top _of a rack placed on a large sheet tray, and slow-bake in a 190°F oven overnight, or about 8 hours. After 8 hours, remove the tomatoes and set them aside.

When the tomatoes are at room temperature, chop them roughly and place them in a large bowl. Add all the remaining ingredients and mix well.

This relish will keep, covered and refrigerated for up to 2 weeks.

Makes about 4 cups

Note: This makes a great spread or dip for bread, crackers, or crudités as part of an antipasto.

Tips on Tomatoes

A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing.
Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum and can pit and discolor the aluminum cookware.
The high acid content of tomatoes naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes may take up to twenty percent more cooking time than without.
Plum tomatoes are best used for sauces. Globe, cherry, and grape tomatoes are best for eating raw, although all varieties are good.
Herbs that marry well with tomatoes include basil, oregano, marjoram, pepper, dill weed, thyme, garlic, bay leaf, celery seed, sesame seed, tarragon, chives, and parsley. If you happen to be the unfortunate victim of the wrong end of a skunk, tomato juice will neutralize butyl mercaptan, the prime ingredient in the stinky defensive spray.




Appetizers Entrees Tomato Pesto Three Tomato Salsa Peppered Oven-Dried Tomato Relish Ingredients 12 red tomatoes, stemmed and halved For the pepper rub 1/4 cup extra virgin olive oil 3 tablespoons freshly ground black pepper 2 tablespoons kosher salt 2 cloves garlic, minced To finish the relish 1 medium red onion, diced small 1/4 cup fresh basil, finely chopped 1/4 cup large capers 1/4 cup extra virgin olive oil 1/4 cup balsamic vinegar Kosher salt and freshly ground black pepper to taste Method In a small bowl, combine all the pepper rub ingredients. Rub this mixture onto the cut surfaces of the tomatoes. Arrange the tomato halves in a single layer on top _of a rack placed on a large sheet tray, and slow-bake in a 190°F oven overnight, or about 8 hours. After 8 hours, remove the tomatoes and set them aside. When the tomatoes are at room temperature, chop them roughly and place them in a large bowl. Add all the remaining ingredients and mix well. This relish will keep, covered and refrigerated for up to 2 weeks. Makes about 4 cups Note: This makes a great spread or dip for bread, crackers, or crudités as part of an antipasto. Tips on Tomatoes A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing. Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum and can pit and discolor the aluminum cookware. The high acid content of tomatoes naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes may take up to twenty percent more cooking time than without. Plum tomatoes are best used for sauces. Globe, cherry, and grape tomatoes are best for eating raw, although all varieties are good. Herbs that marry well with tomatoes include basil, oregano, marjoram, pepper, dill weed, thyme, garlic, bay leaf, celery seed, sesame seed, tarragon, chives, and parsley. If you happen to be the unfortunate victim of the wrong end of a skunk, tomato juice will neutralize butyl mercaptan, the prime ingredient in the stinky defensive spray.