Roasted Red Bell Peppers in Oil and Oven Dried Tomatoes..

Colorful and luscious, these are a must for any antipasto platter and make a superb snack on crusty bread.
4 pounds {about 8 medium} firm red bell peppers
2 tablespoons coriander seed
1 tablespoon peppercorns
5 garlic cloves
5 bay leaves
1-2 cups virgin olive oil
1. Arrange the red bell peppers on a broiler pan or heavy-duty baking sheet. Set the pan 2 to 3 inches from a preheated broiler and broil 8 to 10 minutes, turning the peppers every few minutes so their skin blacken evenly. Transfer the peppers to a large heatproof bowl, cover with plastic wrap, and cool until safe to handle, about 10 minutes. The skins will loosen and slip right off the peppers. Cut the roasted peppers in thick slices, discarding the stalks and seeds.
2. Transfer the roasted peppers to 3 warm, sterilized half-pint jars, dividing the peppers evenly. Add some of the coriander seed, peppercorns, garlic, and bay leaves to each jar, dividing equally and arranging the peppers and spices attractively.
3. Pour olive oil into each jar to cover the peppers, leaving a 1/4-inch space between the top of the oil and the rim of the jars. Using a sterilized skewer, expel any air bubbles from the oil. Wipe the rims of the jars, cover, and store in the refrigerator for up to 1 month; the red peppers will be ready to eat within a few days.
Makes 3 half-pints

Oven-Dried Tomatoes.

oven-dried-tomatoesOven drying is an easy, relatively quick way to preserve garden-fresh tomatoes.

2 pounds ripe Italian plum or large cherry tomatoes, halved
1/4 cup kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons dried marjoram, crumbled
Olive oil, to cover
1. Preheat the oven to just below 200 degrees F {warm}.
2. Using a teaspoon, remove the seeds but not the fibrous tissue from the tomato halves. Line a baking sheet with foil. Place the tomatoes, cut side up, on the baking sheet and sprinkle them with salt, pepper, and marjoram. Place the baking sheet in the oven and bake for 12 to 24 hours; check periodically to be sure the tomatoes are drying, not cooking. If they are drying too quickly, prop open the oven door slightly. Drying tomatoes will slowly darken and wrinkle. Small tomatoes may take only 12 hours to dry; large tomatoes may take as long as 24 hours.
3. Spoon the tomatoes into 2 warm, sterilized, half-pint jars. Pour olive oil over the tomatoes, leaving a 1/4-inch space between the top of the oil and the rim of the jar. Wipe the rims of the jars, cover, and allow to cool. Label and date the jars, and store in the refrigerator for up to 1 month. Keep the tomatoes refrigerated once the jars are opened.
Makes 2 half-pints
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