Oven Dried Tomatoes with Artichoke Paste
2019-01-30- Cuisine: American
- Course: Appetizer
- Skill Level: Easy
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- Yield : 10 servings
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
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Ingredients
- 15 baby artichokes cleaned and boiled until tender
- 1 lemon, juiced
- 1 pound ricotta cheese
- 2 ounces extra-virgin olive oil
- Salt and pepper
- Oven dried tomatoes, recipe follows
- 5 pounds ripe Roma tomatoes peeled and seeded
- 1/2 cup herb olive oil
- Salt and pepper
- Salt and pepper
Method
Step 1
Put the cooked artichokes in a food processor. Pulse until chopped. Add remaining ingredients, except the tomatoes and puree until smooth. Season with salt and pepper.Â
Step 2
To assemble place the tomato with the cut side up. With a pastry bag, or a spoon scoop a teaspoon of paste unto the top of the tomato.
Step 3
Preheat the oven to 250 degrees F.Â
Step 4
Core the tomatoes and cut in 1/2 and gently squeeze the tomatoes to remove the seeds. Put all of the tomatoes in a mixing bowl, add the herb oil, salt and pepper, and toss to incorporate the seasonings. Lay the tomatoes on a sheet pan in 1 layer and dry in the oven for 3 hours. Allow tomatoes to cool before removing from the pan.