Recipe courtesy Grant Easterbrook, The Olive Station 225 Canada Avenue, Downtown Duncan
This is a great recipe for this time of year as we are harvesting the last of the tomatoes. I use this recipe all the time and they are delicious.
Ingredients
2 lbs Fresh Heirloom Tomatoes, sliced
2 large Garlic Cloves, finely chopped
1/2 tsp Cracked Black Peppercorns
1/4 tsp Chili Flake
2 cups Medium to Robust Extra Virgin Olive Oil
1/2 tsp Kosher Salt
Directions
1. Preheat oven to 250 degrees, and prep two large
baking sheets with parchment paper. Arrange heirloom
tomato slices on baking sheets, then bake until slices
are dry but still supple, about 4 hours. Transfer finished
tomatoes to a cooling rack and cool completely.
2. Arrange a layer of tomato slices in the bottom of
sanitized, dried 16 or 18 ounce jar, then sprinkle lightly
with layer of garlic, cracked pepper, chili flake, and
salt. Repeat with remaining tomato slices and flavoring
ingredients until used up, leaving about 1 inch of
headspace.
3. Pour in enough olive oil to cover tomatoes completely.
Seal tightly and place in a cool, dry place to sit for a
week. Use in sauces, salads, spreads, and dips and
charcutier boards.