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1. Oven-Dried Tomatoes

2. Shiu-Min Block's Stuffed Chinese Pancakes Moo Shu Row

3. Homemade Italian Mascarpone

Book Description

The author of seven previous cookbooks, including the classic Indian Cooking, Madhur Jaffrey is among today's most influential and authoritative food writers. Madhur Jaffrey's World Vegetarian, a meticulously researched collection of more than 750 meatless dishes from around the globe, presents its author in superlative form, culling the best vegetarian home-style dishes from virtually every culture and cooking tradition. Jaffrey's book

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Madhur Jaffrey's World Vegetarian : More Than 650 Meatless Recipes from Around the Globe

Authors: MADHUR JAFFREY

Date: November 1999

ISBN: 0517596326

Publisher: Clarkson Potter

Hardcover

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I was recently in Australia to teach a set of cooking classes at Diane Holuigue's Melbourne cookery school, which is also her home. Before each class we sat down to a family meal. At one off meals, a bowl of tomatoes appeared, nicely drizzled with olive oil. They had an intense, concentrated flavor and yet they were like nothing I had eaten previously. Well, these tomatoes had dried overnight in her oven, partially dried so they were still somewhat juicy. They had none of the sharpness of the sun-dried tomatoes sold in our specialty shops and were utterly delicious, with intense, sunbaked flavors of the tomatoes I had sampled on Santorini.

You can oven-dry cherry tomatoes or plum tomatoes. These may then be used in salads, dishes, or eaten on their own with bread. In the summer, l put them out at all meals.

The best time for drying these tomatoes is at night. I put them in the oven before I go to bed and they are done when I awake!

• A little peanut or canola oil to brush on the baking tray

• 1 pound cherry tomatoes

• 1/4 teaspoon salt

• 1/3 teaspoon sugar

• 1 to 2 teaspoons olive oil

1. Preheat the oven to 175 degrees F (or the lowest temperature on the oven). Brush a baking tray or baking sheet lightly with oil. (A nonstick tray is ideal.) Cut each cherry tomato in half crosswise and place the halves very close to each other in a single layer on the baking tray, cut sides up. Sprinkle the salt, sugar, and olive oil over the top. Place the tray in the oven and leave it there for about 8 hours. (Check after 7.) The time can vary slightly according to the quality of the tomatoes and the oven.




2. The tomatoes should not dry out completely but should be chewy. If a tomato is beginning to dry out, remove it and continue with the others. These tomatoes may now be put in a container and stored in the refrigerator, where they will hold for 4 to 5 days. They can also be covered with olive oil before being refrigerated. This way they will last about 2 weeks.

3. ABOUT 1 CUP OVEN-DRIED CHERRY TOMATOES

Variation Oven-Dried Plum Tomatoes
Halve 2 pounds of plum tomatoes and arrange on a prepared baking tray as above. Sprinkle with 1 teaspoon salt, 3/4 teaspoon sugar, 1/2 teaspoon dried thyme, and 1 tablespoon of olive oil. Bake as above for 12 hours, checking after 11.
ABOUT 3 CUPS OVEN-DRIED PLUM TOMATOES

More From This Book:

1. Oven-Dried Tomatoes

2. Shiu-Min Block's Stuffed Chinese Pancakes Moo Shu Row

3. Homemade Italian Mascarpone

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