Rouxbe

I just made this recipe. I have to say it was very easy to follow. The end result... DELICIOUS.
I keep them in the oven for 4.5 hrs, they came out very moist and tender.

It had a authentic italian taste to it, I much prefer sun-dried yet and either are perfect.

How different is this to sun dried tomatoes?

These tomatoes are different than sun-dried tomatoes as they are not dried as long, leaving them a bit "meaty" and juicy inside. You could cook these tomatoes longer and this will dry them out and concentrate their flavor, making them more like sun-dried tomatoes.

It all depends what you are using them for I guess. The great thing about this particular method is the tomatoes can be served as is. Unlike sun-dried tomatoes, these tomatoes are great served as a side with grilled chicken, steak, pork...and like sun-dried tomatoes they are even good tossed in pasta.

I've made these tomatoes twice now and each time they disappear very quickly. I've also passed the recipe on to a friend who was very pleased with the results. I'm making them again today for Christmas dinner.

Thanks for the great (and very easy) recipe.

I made these tomatoes and the flavor was intense and delicious!
I served them with a nice pan seared Arctic Char and my guests went nuts over them!
I stored them as suggested and after a day or two I sliced them up and tossed them with some capellini for an easy and yummy dinner during the week.

Thanks for a super recipe and easy to prepare as the previous poster mentioned.

It is amazing that a simple tomato can turn out to be an extra ordinary treat. I haven't decided what to do with them yet except to eat them for now.

I watched the video about Herbs de provence. She said Rosemary, Marjoram (spelling), Thyme, Basil, and Bailey???. She also said the better ones include lavender and fennel seeds. I have all these herbs except Bailey in my herb garden and would love to figure out how to make my own!

We don't currently have a recipe for this but I found one that might work for you:

http://www.theepicentre.com/Spices/herbesdeprovence.html
(cut and paste into your browser).

Also, I think Dawn was saying "bay leaves".

Let us know how it works for you. You could also post a question in our new forum:

nac.rouxbe.com/community/forums/16

Hi Elizabeth....

Must fix that link problem. Please contact me using the contact form at the top of the site and I'll send you the link.

Sorry for the hassle.