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Tomato Chips
September 13, 2008
A beautiful sight. Tomato chips of many colors and sizes are fun as a garnish.
From The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit by Amy Goldman (Bloomsbury USA, August 5, 2008). Copyright 2008 by Amy Goldman.
Yield: 1 pound
- 1 cup pure olive oil
- 2 tablespoons fnely minced garlic
- 3 pounds assorted tomatoes, sliced 1/4 inch thick
- 2 tablespoons salt
- 2 teaspoons fresh-ground black pepper
- 1/4 cup finely chopped thyme
1. In a sauté pan, warm the olive oil over medium-low heat until it begins to ripple slightly at the bottom of the pan, no higher than 140 degrees. Add the garlic and remove from the heat. Infuse the olive oil for 2 hours. Strain out the garlic and reserve the oil.
2. Preheat the oven to 250 degrees. (If using a dehydrator, follow the manufacturer's instructions.)
3. Line 2 rimmed baking sheets with Silpat mats.
4. Brush the sliced tomatoes with the garlic oil. Season with the salt, pepper, and thyme. Place in the pans in a single layer and bake for 1 hour, then lower the temperature to 200 degrees. Continue baking for 3 to 5 hours (or longer, depending on the moisture content of the tomatoes) until the chips are dehydrated and crisp. If not eaten immediately, the chips should be stored in an airtight container.
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