Sun-dried tomatoes #2

Yield: 1 Servings

Measure Ingredient
Roma tomatoes

From: campbell@... (David Campbell) Date: Thu, 18 Jul 1996 21:59:28 -0700 (PDT) Someone asked for the recipe for sun-dried tomatoes. Just take some Roma tomatoes (the meaty, pear-shaped ones), cut them in half, and dry them on racks in the sun. If your climate isn't hot and dry enough for them to dry in a day, they may mold. You can always dry them overnight in a food dryer (I made mine using light bulbs for heat, a fan, thermostat, plywood, and about 500 small screws). The oven could also be used, but don't want them to cook.

When dry (leathery but not crisp), I toss them in zip-lock bags and store in the freezer. To reconstitute, I heat a vinegar-water combination to boil, toss in a couple of dried tomatoes for a minute, then drain and store in a jar with garlic, oregano, and olive oil. (Oil must cover or they will mold.) (If you skip the hot water/vinegar, they will remain hard in the oil.)

To be reasonably fat free, blot them with a paper towel before using.

They're especially good on tortillas or sourdough with cheese and herbs, zapped in the microwave (but not fat free due to the cheese).

fatfree digest V96 #199

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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