My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, August 25, 2012

A Farewell to Kary ,Plus Dried Tomatoes Preserved in Oil

I know that is a strange title, but I selected a recipe that I thought Kary would love. There is a memorial service at her home today for family and true friends. I hope SL gets the message. Let's lift our wine glass, light a candle, and say a prayer for our dear friend. Kary you may be gone, but never forgotten. We send our love and support to John, Teddy and the kitties.

This ones for you sweet girl!

Dried Tomatoes Preserved in Oil
Yield about 3/4 cup
print recipe

2 pounds beefsteak or plum tomatoes
2 tablespoons salt
1 tablespoon sugar
1 tablespoon dried basil or mint
4 tablespoons extra-virgin olive oil
1 sprig rosemary
1-2 dried chiles (optional)
1-2 garlic cloves, cut into slivers (optional)
Olive oil to cover

Halve the tomatoes and arrange, cut side up, on a wire rack placed over a foil-lined baking sheet. Sprinkle with the salt, sugar, and dried basil or mint and then finely drizzle the extra-virgin olive oil over the top.

Place the sheet in an oven set to the lowest possible temperature and leave the door slightly ajar to allow the moisture to escape. Bake for 8-12 hours, or until the tomatoes are dry but still pliable. I dry mine in the dehydrator.

Pack the dried tomatoes into a sterilized jar along with the rosemary, dried chilies, and garlic, if using.

Pour olive oil into the jar, making sure the tomatoes are completely covered. Poke the contents of the jar with a wooden skewer to be sure there are no air pockets, then seal. The tomatoes will be ready to eat in 1-2 days, but improve with age. Shelf life - 2 years, refrigerated.

Use to flavor salads, pasta sauce, stews, and breads


  1. is there any way you have not prepared tomatoes this year? you are right though, kary would love this recipe. she would use these tomatoes on her favorite pizza nights. i hope the memorial runs smoothly and some people have enough sense to know when to stay away. i hope for once they care a little more for others than they care about themselves. probably not possible though!

  2. beautiful recipe, sorry for the loss of your friend,

  3. You are so right, Kary would have enjoyed this recipe! How I miss her, her posts and the warmth of her words in her messages to me. She was a special friend who will always hold a spot in my heart.

  4. Sending warm thoughts today in memory of your friend. I am going to light a candle today in honor of her and for all friends who have left us too soon.

    These tomatoes sound delicious and I already have dried ones that I can use. xo

  5. I agree with Joyce, as I was reading it I thought Kary would love to put these on her pizza. I've tasted her pizza and there is none better but these would bring it up a notch!
    I'm going to make some and call them Kary and Beverly's tomatoes, so I can think of two people who inspire me in the kitchen while I cook. xx

  6. I lit a candle at 3 PM (Alaska Time) which would be 7 PM in the East. As I did so, I sent soothing thoughts to the family (I do not know any of them but felt all of your love). And also, at 3 PM I made a delicious Caesar Salad dressing to serve with dinner (which was fresh Alaskan salmon served 2 ways: Baked and grilled)....It was a gorgous evening, we ate outside on the deck and lingered there until it got too dark and chilly to do so.


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