The recipe required six to eight hours of cooking, so I set the oven to 200ºF, as instructed, placed the prepared tray of tomatoes inside, and went to bed. I could not believe my eyes when I opened the oven door the following morning: The plump, juicy tomatoes had shriveled into desiccated, flat disks. Seeing the dehydrated tomatoes reminded me of lifting the towel from the bowl holding the first batch of bread dough I had mixed and kneaded on my own: Doubled in bulk, seemingly alive, the dough — the transformation of the dough — inspired true amazement. I had to try one right away. To my surprise, this withered red package tasted incredible! Unable to resist storing my homemade “sun-dried tomatoes” — my intention when I set out to make them — I assembled a little bruschetta. On a toasted baguette from Metropolitan Bakery, topped with a slice of mozzarella from Claudio’s and a basil leaf from the farmstand, these tomatoes make a delectable appetizer — the most coveted tastes of summer concentrated in one bite. 5 from 2 reviews
