Dried cherry tomatoes
Several blogs recently, including Jardim com gatos in
Halve the tomatoes and put in an oven-proof dish or tray. Sprinkle with salt and chopped thyme. Leave in the oven at 100° C for 2 ½ - 3 hours. If you use bigger tomatoes, quarter them and leave them for longer in the oven. When they are very dry - they will have shrunk to about half their original size - leave to cool. Put the dried tomatoes in a sterilised jar and cover with olive oil.
Griddled aubergine slices
Thinly slice 3 (or more) aubergines. Sprinkle with salt and leave in a colander to drain off some of the liquid for 20 minutes or so. Brush the slices with olive oil and griddle until lightly browned. Allow to cool for a few minutes. Layer them with fresh mint leaves in sterilised jars. Cover with olive oil. We did this last year and during the winter, during an aubergine-drought, we fried the slices again to eat as a tapas or meze. They were deliciously crispy with a wonderful mint flavour.
3 comments:
I'm having tons of cherry tomatoes dried. I only sprinkle them with salt, butwill try some thyme next time. I probably won't have enough aubergines to gredle and preserve but that sounds yummy
I tried to follow the link to MaryAthenes and it goes to my blog ;-)
sorry, gintoino, I've corrected the link now. Thanks for letting me know!
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