Recipe: Dried Tomatoes and Dried Tomato Crustini

Dried tomatoes are an amazing thing to have around in the winter. These are essentially sun dried tomatoes, though they are not literally sun dried. These truly hold their fresh summer tomatoey taste and color, if stored in the freezer.

Drying Cherry Tomatoes 

Cut each cherry tomato in half and place cut-side up on your dryer racks. Depending on the dryer and the size of the tomatoes, it can take anywhere from 10 – 18 hours to get them right. Be careful not to dry them too long or they become crisp and difficult to chew. I try to remove tomatoes from the dryer when they’re leathery but still pliable. Check them from time to time after the first few hours of drying. Once they are done, pull them off the drying racks and store them in zip lock bags in the freezer.
If you don't have a food dryer you can always use your oven. Same deal, cut them up, lay them out in one layer with parchment underneath. Turn oven on as low as it will go, 150º – 200º, for 10 or 12 hours. Keep an eye on them though, I've heard that this works but have never tried it...

Dried Tomato Crustini // serves 4 - 6

1/2 cup tried tomatoes
olive oil to cover
a pinch of salt
1 garlic clove, minced
Fresh or dried herbs: oregano, thyme, or basil
Optional: Goat cheese, Roasted garlic or hummus

Put the tomatoes in a bowl and cover with the olive oil. Add a minced clove of garlic, a pinch of salt, some dried, or fresh, herbs and let it sit for a few hours. Then, after they have had a chance to marinate, place a couple of theses tomatoes and plenty of the olive oil they have been soaking in, on a piece of crusty bread.
You could also top this with a dab of goat cheese, some roasted garlic, or evan some hummus . . .

Black Bean Wraps

This dish is quite simple and quick. I love the combination of black beans (especially homemade canned ones), fresh avocado, sun-dried tomatoes, and cumin. The lettuce (I like to use butter crunch lettuce) and the lightly-salted tortillas make this dish even more amazing. And its effortless to prepare. Enough said.

Black Bean wraps
4 servings
4 nine-inch tortillas
3/4 t cumin
2 T white wine vinegar
3 T olive oil
1 19-oz can black beans
1/4 c sun-dried tomatoes, chopped
1 avocado, peeled, pitted and cubed
2 scallions, chopped
1 c cabbage, shredded 
1 small head of lettuce

Drizzle the tortillas with olive oil and sprinkle with salt. Broil 2-3 minutes, until soft slightly browned and warm (not crunchy though). In a small bowl, whisk cumin, vinegar, olive oil and salt. In a large bowl, combine beans, sun-dried tomatoes, scallions, avocado and cabbage. Add dressing and lightly toss. Season to taste with salt and pepper. To assemble, place lots of lettuce leaves on the tortillas and top with the bean mixture.