Oven-Dried Tomatoes with Fresh Mozzarella

Name: Oven-Dried Tomatoes with Fresh Mozzarella
Yield: makes 24 appetizers
Ingredients: 12 small plum (Roma) tomatoes; 1/2 teaspoon kosher salt; 1/2 pound fresh mozzarella, sliced; Balsamic vinegar; 24 fresh basil leaves or dried basil; 24 croutons or French bread slices, about 2 1/2 inches in diameter

December 9, 2011

Oven-drying concentrates the flavor and aroma of tomatoes, something I like to do especially in the winter, when fresh tomatoes are not always flavorful. In the convection oven, the tomatoes dry in about half the time of a conventional oven. You can store the dried tomatoes in the refrigerator for up to 3 days. Otherwise, wrap them well and freeze them for later use. I love them served this way: Simply topped with fresh mozzarella and seasonings on a crisp crouton. They’re great in salads, or as an accompaniment for oven-grilled chicken breasts.

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