| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 10 to 12 plum shaped tomatoes, halved and seeded
- 3 tablespoons olive oil, plus 3 tablespoons
- Salt and freshly ground pepper
- 2 tablespoons balsamic vinegar
- 3 dried ancho chiles (1 1/2 to 2 ounces)
- 1/2 cup (1 1/2 ounces) loose Lapsang Souchong tea or 20 tea bags
- 1 ounce (about 1/3 cup) dried wild mushrooms, such as porcinis or morels
Instructions
- Preheat oven to 200 degrees F.
- Cut the tomatoes in 1/2 and place them, cut-side down, on a baker’s rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
- Cut the roasted tomato halves into quarters. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.
- Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.
- Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
- Store in a tightly sealed jar away from light for up to 3 months.
- Recipe courtesy Sally Schneider
- Yield: 1/3 cup
- If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
- Store in a tightly sealed jar away from light for up to 3 months.
- Recipe courtesy Sally Schneider
- Yield: 1/3 cup
- Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder. Blend for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
- Store in a tightly sealed jar away from light for up to 3 months.
- Recipe courtesy Sally Schneider
- Yield: 1/3 cup
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 170 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 356 mg |
Reviews
They were so sweet…. and tasted great
This was a very easy recipe. I added a couple of cloves of garlic to the bakers rack as well as tossed fresh basil after roasting. EXCELLENT!
I bought “roasted tomatoes” at our local specialty market for $18 a pound. For this recipe I bought plum tomatoes and saved $17 a pound. They are awesome on sandwiches and bruschetta!