Oven-Dried Tomatoes + Eggplant Timbales & Pesto - Wine4Food
You'll be amazed at the flavor and concentration of these tomatoes, which are simply baked in the oven at a very low temperature for many hours.
Ingredients
- 4 ripe tomatoes (about 1/4 pound each)
- olive oil for brushing tomatoes
- salt and pepper to taste
- 1 small eggplant (about 6 ounces)
- extra-virgin olive oil for smearing the ramekins
- 8 oven-dried tomato halves
- 3 tablespoons freshly made pesto
- salt to taste
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