TLC Cooking "Emeril's Oven Roasted Tomato Dressing"

Tomatoes

YIELD About 30 oven dried slices—enough to garnish 4 to 6 salads

INGREDIENTS

Tomatoes:
Extra virgin olive oil
1 pound	Roma tomatoes, sliced crosswise into 1/4-inch slices
1 Tablespoon	fresh thyme, chopped
Kosher salt
Freshly ground black pepper
Dressing:
4 to 6	oven-dried tomatoes, about 1/2 cup, chopped
1	clove garlic, minced
1/4 cup	basil leaves, shredded
1/4 cup	sherry vinegar
1/2 cup	extra-virgin olive oil

PREPARATION:

Tomatoes:

Preheat the oven to 275 degrees F. Lightly oil a parchment lined baking sheet with some of the olive oil.
Place the tomato slices evenly spaced on the parchment paper and sprinkle lightly with thyme, salt and pepper. Bake until shriveled and lightly golden and most of the liquid has evaporated from the top of the tomato slices, about 1 hour. Turn tomato slices over and continue to cook until dry and shriveled on the second side, 15 to 20 minutes longer.
This recipe was featured in the Open Your Oven episode of Emeril Green.

Dressing:

Combine the oven-dried tomatoes, garlic, basil leaves, and sherry vinegar in a bowl. Whisk in olive oil. Season with salt and pepper.
Serve over your favorite salad greens.

This recipe appears in: Salad Dressings

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