Oh, how tomatoes grow on you

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.

Via:: Food

      

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