I don’t delude myself. I don’t call the random stuff growing in my yard a real garden. It’s more like edible serendipity. Hey, look at that. Is that a tomato? Who put that there?
I’m still getting used to how a garden grows, in fits and starts rather than in perfectly pint-sized packages like at the grocery store. Here’s how it’s been so far: an acre of rhubarb. A million leeks. Some arugula. Four blueberries. One miniature strawberry every day for a month. One yellow Sungold tomato. Nine identical heads of lettuce, all ready at the same time. Ten more blueberries.
Now, the Sungolds are in full swing, bursting from a 7-foot plant faster than I can eat them.
Well, almost faster.
Recipe for Tomato Raisins (PDF)
Recipe 219 of 365
I’m not a big fan of raisins, so anything with the word raisin in it immediately turns me off – but that’s what these are, really, little tomatoes whose flavor has been concentrated into chewy tomato jewels. Add them to pastas or salads, or use them as you would sundried tomatoes. They’re essentially the same thing, just (obviously) not dried in the sun. (Ovendried tomatoes just doesn’t have the same ring, does it?)
TIME: 5 minutes active time
MAKES: 2 cups ovendried tomatoes
2 pints baby tomatoes, varying sizes and colors okay
1 1/2 tablespoons olive oil, plus more for storing tomatoes
1 teaspoon Kosher salt
Mix the tomatoes, 1 1/2 tablespoons oil, and salt together in a large (preferably nonstick) roasting pan. Bake at 200 degrees for 18 to 24 hours, depending on the size of the tomatoes, turning once or twice during baking, until tomatoes are shriveled and flat, like raisins, but not quite dried.
Transfer tomatoes to a jar, and add olive oil to cover. Let cool to room temperature (the tomatoes will soak up some of the oil). Use immediately (be sure to reserve the oil for another use!), or refrigerate up to 3 weeks.