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Large ripe tomatoes
Red or green bell peppers
Peeled whole garlic cloves
Fruity extra-virgin olive
Oil
Basil leaves
This vibrantly colored and flavored combination can be made in any
quantity. It's great to have on hand for adding to sandwiches,
homemade pizzas, salads, frittatas, and omelets, or for serving as
a condiment with thinly sliced flank steak or grilled tuna,
bluefish, or swordfish. It also makes a beautiful gift. Tomatoes
can be "sun-dried" by placing them on a rack-lined pan under the
hot sun for about 2 days, but the oven-drying method below is a lot
easier.
1. Wash and dry the tomatoes and cut them into eighths lengthwise.
Using a small spoon, scoop out the seeds and juice. Place a wire
rack on a baking sheet and arrange the tomatoes on the rack,
skin side up. Allow the tomatoes to drain excess juice for about
1 hour.
2. Set the oven on the warm setting (the temperature should be
about 150 ). Transfer the rack to a clean baking sheet and
place inthe oven. Dry the tomatoes, turning them every few hours
with a spatula, until they are leathery, a about 12 hours.
Remove them from the oven and allow them to cool on the rack.
3. To roast the peppers, first preheat the boiler and then cut the
peppers into halves lengthwise and see them. Place the peppers
skin side up on a baking sheet and broil them, placing them as
close as possible to the heat, until the skin chars.
4. Immediately transfer the peppers to a brown paper bag and close
the bag, trapping the steam. When the peppers are cool, about 5
minutes, rub off the skins and cut the peppers into 1/2-inch
wide strips.
5. Have ready sterilized pint jars and the garlic and basil.
Arrange a single layer of tomato strips in the bottom of each
jar, followed by a layer of pepper strips. Add a garlic clove
and a few basil leaves, keeping the garlic and basil against the
side of the jar so they show. Continue layering until all the
jars are almost filled but not tightly packed.
6. Carefully pour oil into the jars until about half filled. Tilt
the jars and tap them so the oil seeps down, filling any air
bubbles and covering the vegetables completely. Add more oil,
covering the vegetables and leaving a 1/8-inch space at the top
of the jars, and seal. Store in a cool, dark place for at least
a week before using and no longer than 3 months.
