Sun-dried Tomatoes

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What to do with those little tomatoes that have been coming out of our garden??? I've always loved sun-dried tomatoes so I thought I would try to make my own. I found some directions on the Epicurious website. The "sun-dried" effect can be accomplished in the oven, which I think is much safer than leaving those tomatoes out in the open air for 8 hours with nothing covering them. I just wish I could do this in the middle of winter when I could use the extra heat in the house, since the oven has to be on for 8 hours!

Directions:

Turn the oven on at 250 degrees. Wash about 20 small tomatoes, halve lengthwise and remove the stem area. Place the tomatoes cut-side up on cookie sheets that have been fitted with racks (I used my cake-cooling racks). Drizzle with a small amount of olive oil, some dried basil and some black pepper (don't salt them - they're salty enough). Let them sit in the oven for about 8 hours. Check them after about 6 hours to make sure they're not getting too dark. If they are, open the oven door for the remaining time. Remove from the oven and let them cool on the racks, then place them in a glass jar and cover with olive oil. They can be stored in the pantry or in the fridge.

What to do with those sun-dried tomatoes? I made a cheese ball by adding about 8 chopped sun-dried tomatoes, 2 tablespoons of pesto and 1/4 cup grated parmesan cheese to 2 cups of cream cheese. Place into a small round bowl which has been fitted with plastic wrap. Pack it in pretty tightly, then cover with the ends of the plastic wrap. Chill in the refrigerator for at least 2 hours, then unmold and decorate with toasted pine nuts. Serve with toasted bread rounds or pita chips.

Other ideas for sun-dried tomatoes: snip 4 or 5 pieces into your Pasta Primavera, or add to your favorite tomato sauce. You can also make a simple pasta dish by adding chopped sun-dried tomatoes, crumbled goat cheese and cooked Italian Sausage to cooked penne pasta. Make sure you add a generous amount of grated Romano Cheese! And of course, you can always make a pizza with sun-dried tomatoes, chopped fresh spinach (which has been barely steamed), and a nice sharp cheese like goat cheese or provolone.