Still doing my best to cook with the seasons.
I'm mostly tomato'ed out here so
I'm letting them die off.
For my sanity.
I've discovered how to make sun-dried tomatoes...
in the oven.
You can do this easily by cutting cherry tomatoes in
half, tossing them in just a bit of olive oil and then
bake for hours on low--real low. Like 170'. Till done.
When I went through all my cherry tomatoes, I moved
over to the smallest of the Romas..
They worked well, too. Just took a little longer.
I've read that you can keep them in the pantry
covered with high-quality olive oil in a jar but
to be safe, I'm keeping them in the fridge.
(This isn't something I need in my already-stuffed fridge.
Multiple jars of sun-dried tomatoes. Sigh.)
But you can go through a TON of tomatoes
to make 3 very-packed pints of dried ones. A TON.
There is peace of mind knowing you grew them
and that you're not eating any chemicals.
Your house will smell great, too.
Later today
(or tomorrow; I'm not sure as I'm currently up to my ears in fresh peaches)
I'm going to share a couple tomato tart recipes.
If you're not drooling yet, you should be.
(Sorry it's blurry. I think I was shaking with pure joy.)
Trust me.
Stay tuned.
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