A few years ago, my husband and I traveled to Europe with his sister and her now husband. We had a wonderful trip visiting many places my husband visited while studying abroad in college for his masters in architecture.
We love to call it the Econo Tour because it certainly was an economical trip. Our flights were purchased about a year in advance, our daily budget for hotel rooms was limited to an average of thirty American dollars per day, and our food budget was even smaller.
And honestly, it is by far one of my favorite trips I have ever taken with my husband. It ranks higher than those where we stayed in hotel rooms where the cost per night would surpass a two week grocery budget.
I couldn't imagine more beautiful scenery and had I not already believed in God, our visit to Switzerland would have quickly made me become a believer. Watching as they transported cattle via helicopter from one pasture atop the mountain to pastures at the base of the mountain for winter was amazing and a site I'll never forget.
And as impressive as the landscapes and friendly people, we were even more impressed with the deliciousness of the foods we ate.
Maybe our full days of exercise and true delight in trying local cuisine caused me to fall in love with the foods we tried, but everything tasted fresher, cleaner, and delicious.
When we reached Italy, I discovered my favorite food of which I continue to enjoy - Sundried Tomatoes in Olive Oil. Whether served with a piece of bread, cheese, and a great glass of wine before our meal or as our meal, I couldn't get enough of them.
In Italy, we passed what I would call a farm house with beautifully, thinly sliced tomatoes drying on metal sheets on top of long tables placed in the sun. I remember their bright red coloring and shriveled appearance to the point if you didn't actually know it was tomato, you would not be able to guess.
My passion for sundried tomatoes continued when we returned home and I dare say I've not tasted any as flavorful as those on our trip to Italy. I've looked, I've purchased, I've tasted.
And then, I started working on my own homemade recipe.
In Georgia, the afternoon storms in the summer do not bode well for drying slivers of tomatoes in the sun. That trial failed miserably on more than one occasion.
And now, to get simple, reliable results every time, I turned to my oven.
Sundried Tomatoes
Ingredients
tomatoes, I love heirloom tomatoes but in a pinch also use plum
olive oil
sea salt
Step by Step
1. Thinly slice plum tomatoes and place on kitchen plan drizzled with olive oil.
2. Drizzle more olive oil on top of sliced tomatoes.
3. Sprinkle lightly with salt.
4. Bake in oven heated to 200 degrees Fahrenheit for 4 hours.
5. Remove from oven and let cool.
Storing in Olive Oil
Ingredients
Olive oil, enough to nearly cover tomatoes when store in jar
3 pounds sundried tomatoes
4 clove garlic, minced
1/4 cup dried oregano
salt
Fresh basil leaves
Wide mouth Mason Jars, cleaned and ready for canning
Step by Step
1. Layer as follows: Place one layer of sundried tomatoes in bottom of mason jar, sprinkle with salt, pinch of garlic, pinch of oregano, layer of basil leaves.
2. Repeat layers until about 1 - 2 inches from top of jar.
3. Pour olive oil into the jar until tomatoes are completely covered.
4. Seal the jar tightly and store in a dark, cool closet or cabinet for approximately one week to 10 days before use.
I have a feeling you'll become as addicted to these little bites of perfection, too. I've found all kinds of uses for them. I've added them to
Grilled Chicken Pasta, frittatas,
pizzas, and yes, even a chicken salad sandwich. But by far, my favorite is still atop a good slice of bread, with some cheese and a crisp white wine.
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