Dried Tomatoes

Ingredients

tomatoes
olive oil
salt and pepper
herbs (optional)

Instructions

Preheat your oven to 200° F or the lowest setting. Wash the tomatoes and remove the stems.

Slice the tomatoes in half. Drizzle olive oil over a baking sheet and spread to cover the entire surface evenly. Place the tomatoes, cut side up, on the baking sheet, and sprinkle with salt and pepper and drizzle with olive oil. You can add other herbs if you like. Bake the tomatoes in the oven for 2-8 hours or until dry, soft and pliable.The baking time will depend on the type of tomatoes, oven temperature and your preference. I baked my cherry tomatoes for 2 ½ hours and the larger tomatoes for 3 hours at 275° F. These tomatoes can be kept in the fridge for short-term storage; freeze for long-term storage.

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Chicken with Sun-Dried Tomato Cream Sauce

Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!

8 servings

INGREDIENTS

·            8 bone-in, skin-on chicken thighs

·            Kosher salt and freshly ground black pepper, to taste

·            3 tablespoons unsalted butter, divided

·            3 cloves garlic, minced

·            1/4 teaspoon red pepper flakes, or more, to taste

·            1 cup chicken broth

·            1/2 cup heavy cream

·            1/3 cup julienned sun dried tomatoes in olive oil, drained

·            1/4 cup freshly grated Parmesan

·            1/4 teaspoon dried thyme

·            1/4 teaspoon dried oregano

·            1/4 teaspoon dried basil

·            1/4 cup basil leaves

INSTRUCTIONS

1.      Preheat oven to 400 degrees F.

2.      Season chicken thighs with salt and pepper, to taste.

3.      Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

4.      Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

5.      Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

6.      Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

7.      Serve immediately, garnished with basil, if desired.

Enjoy!

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