To use the recipe today, simply sprinkle salt to taste over the stewing tomatoes (I once used an entire bushel, which produced a quart jar of patties—enough for a year.). When the water separates out, pour the tomatoes through a colander, saving the liquid for soup—a little reheated with leftover Frogmore Stew and garnished with fresh basil or cilantro is a treat—or to make red rice. Return the tomatoes to the pan and cook very slowly, stirring occasionally to keep them from sticking, until they are virtually free of water and may be shaped into patties.
Place the patties on greased baking sheets and bake in a very slow oven (140-160°) until the patties are dry and leathery but still pliable. It may take 6 to 8 hours, or it may take much longer, depending on your oven. Warming ovens are perfect. Place the patties in a wide-mouth jar, cover with your favorite olive oil, and use as you would tomato paste or sun-dried tomatoes (see recipe for Pasta with Country Ham and Sun-Dried Tomatoes). When your jar is empty, use the oil to flavor homemade mayonnaise.
© 1992 All rights reserved. Published by UNC Press.