Peppered Oven-Dried Tomato Relish

Published September 1, 1996.

Why this recipe works:

We developed our oven-dried tomato recipe to eliminate the need to purchase sun-dried tomatoes. In the process we learned a few tricks. Slicing the tomatoes in half lengthwise before coring them proved useful, as did scooping out all the seeds and gelatinous matter with a teaspoon. In the… read more

We developed our oven-dried tomato recipe to eliminate the need to purchase sun-dried tomatoes. In the process we learned a few tricks. Slicing the tomatoes in half lengthwise before coring them proved useful, as did scooping out all the seeds and gelatinous matter with a teaspoon. In the oven, the tomatoes dried most evenly on a wire rack placed on a foil-lined tray to catch any juices. We also found that a low oven temperature of 200 degrees worked better for our oven-dried tomato recipe than the low temperatures found in many cookbooks.

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Makes about 4 cups

This relish is great with grilled meat of any kind or with strongly flavored fish such as bluefish.

Ingredients

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