City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Selkirk Oven-Dried Tomatoes
Sept/Oct 2011

From Jan Hansen, chef, Selkirk Grille, Heritage Park

6 large Roma tomatoes

1/2 c. chopped fresh basil

1 T. dried Greek oregano

1 t. dried thyme

1 garlic clove, minced

salt and pepper to taste

3 T. extra-virgin olive oil

Preheat the oven to 225°F. Core the tomatoes and cut them in half. Combine the herbs, garlic, salt and pepper and olive oil and toss with the tomato halves until they are well-coated. Lay the tomatoes, cut side up, on parchment or foil on a cookie sheet and bake for 1-1/2 to 2 hours. The tomatoes should be somewhat soft and a bright red colour. Serves 4 as a side dish.

Vegetables and Salads