Semi-Dried Tomato Bruschetta

Title: Semi-Dried Tomato Bruschetta
Categories: Jude3
Yield: 1 servings

Beefsteak or acid-free
Extra virgin olive oil
Sourdough or country style
Fresh basil leaves
Several cloves of garlic
Sea salt

To dry the Tomatoes:

To dry the tomatoes, halve them lengthwise and scoop out the seeds.

Sprinkle the cut surface with sea salt.

Heat the Grill to 60OC.

Place the tomatoes directly onto the racks cut side upwards.

Bake for 8-10 hours.

To keep the tomatoes, pack them into sterilised jars with peeled garlic and
basil leaves and fill with olive oil making sure you get rid of any trapped
air. Seal.


Cut bread into nice slabs and grill to golden brown.

Rub surface of bread with a peeled garlic clove.

Toss together chopped tomatoes, torn basil leaves, salt and pepper and
olive oil and pile onto garlicky toasts.

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