Tomato PizzaPublished 12:42pm Thursday, October 17, 2013
The tomatoes kept on coming as August turned to September and September to October. Staring at a huge bowl of grape and baby-size Roma tomatoes last weekend, we decided to partially dry them for future use.
We halved and quartered tomatoes for half an hour, stirred them with several tablespoons of salt and put them in a large, wire-mesh strainer in the sink. After several hours of draining, we mixed the tomatoes with olive oil, black pepper and dried herbs, put them on baking trays in a single layer and popped them in a 250-degree over until supper time, when we needed the oven for that night’s meal.
After about four hours the tomatoes were not dehydrated, but had condensed into intensely flavorful nuggets. Although our plan was to store them in olive oil, they tasted so good that we decided to make a tomato pizza for lunch the next day.
Starting with a boxed pizza crust mix we mixed in olive oil and a tablespoon of dried oregano. We pre-baked the crust at 425 degrees for about 15 minutes on a preheated stone. Then we brushed the top with olive oil and spread on a layer of the semi-dried tomatoes, topped with a handful of shredded parmesan cheese.
This was, admittedly, an experiment. It worked out well, although the kids were less fond of the pizza — which had very strong tomato flavor — than were the adults. We agreed we’d make it again, so decided to pass the find along in this blog.