Wednesday, October 2, 2013

Ginger tomato "raisins"

Yep, you read that correctly.  Tomato raisins.  Look like bugs, but taste fantastic!

I've been on a huge ginger kick lately.  Somehow, it's delicious in EVERYTHING!  Ginger is the new bacon.  Or not.  At all.  But sheesh I love this stuff.  I was inspired by this recipe, total genius!

This takes quite a bit of patience, but so worth it on a rainy, stay indoors weekend.   

Preheat the oven to 250 degrees.  Cut a pint of cherry tomatoes in half and put in a bowl.  Stir in 2 teaspoons minced fresh ginger and a tablespoon of sugar.  Spread evenly on a cookie sheet, cut sides up.  Cook in the oven for about 3 hours, or until the tomatoes are dried out and chewy.  I had the intention of adding these to a salad, but they were gone before I could!  It really shrivels down to only about a small ramekin full. 

Anyone got any more gingery recipes for me?


  1. I've dried tomatoes like this before (delicious!) but never with ginger. Confession: I'm a ginger addict too. I love to add it to black tea or to my morning smoothie together with blueberries and yoghurt. Yummy!

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