The bright acid of tomatoes and their often soft texture was utterly displeasing to my young taste buds.
¼ cup extra-virgin olive oil
In a wide frying pan or sauté pan, heat the oil over medium high heat.
2½ pounds ripe tomatoes
1⁄3 cup extra-virgin olive oil
Diced cucumber, diced red bell pepper, diced red onion, pitted olives, diced hard-boiled egg, chopped ham, croutons
Transfer the blended mixture to a large bowl or pitcher; season with salt to taste.
2 pounds ripe tomatoes, preferably a meaty variety such as romas or Early Girls
Set a metal cooling rack over a baking sheet.
For longer storage, transfer dried tomatoes to a jar, cover them with extra-virgin olive oil, screw on a lid and refrigerate.