Oven Dried Tomatoes with Artichoke Paste

  • Yield : 10 servings
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino


  • 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


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. 

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. 

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.

Leave a Reply

Your email address will not be published. Required fields are marked *