My favorite trip of all time was visiting Rome. It had been my “bucket list” trip and it exceeded unrealistically high expectations by leaps and bounds. Only better than the food, scenery and people was getting engaged to the love of my life a few doors from the Spanish Steps. To say we ate our way through Italy would be a gross understatement. The pasta, the roman artichokes, the gelato…For now all we can do is sit and wait for 2020 to be over and hopefully we can start exploring again. In the meantime, I dream of the food in Italy and try to recreate some of it. Presenting you with homemade sundried tomatoes alla Sacco.
Il mondo e un libro, e lui chi non viaggia legge solo una pagina.
The world is a book, and he who does not travel reads only one page…
Ingredients:
1 pound ripe plum tomatoes, seeded and cut in half. Then slice each half into 3 slices.
2 whole, crushed cloves of garlic (just because)
Kosher salt
Fresh cracked black pepper
Good quality EVOO (enough to cover all the goodies once in a jar)
How To:
Pre-heat oven to 200 degrees. Put prepared tomatoes onto a wire rack and place rack on baking sheet. Sprinkle salt & pepper over tomatoes. Bake tomatoes for about 4 hours. Remove from oven and let cool. Put tomatoes and garlic in jar, top off with EVOO. Let sit for about a week and then mangia!
Annie's Kitchen Therapy - Recipes Here! 