Guest guest Posted January 23, 2009 Report Share Posted January 23, 2009 I had a couple of Barnes and Noble gift cards burning a hole in my purse, lol, so i went online and ordered those two books and a couple others. Can't wait to read them! Here is what the sundried tomato recipe looked like: For those wanting to know my Secret Recipe for drying, here you go: Wash, stem and slice each tomato into 1/4" thick slices. Place in a very large bowl or clean bucket and cover with cheap red wine. I use Merlot but if you prefer something else, knock yourself out. I have a friend that swears by cheap Chianti! Soak tomato slices 24 hours in the wine. Drain well. Lay tomatoes just touching on dehydrator shelves or on screen in your sun-drying apparatus. Sprinkle each slice with a mixture containing equal parts of dried basil-oregano-parsley and then sprinkle each slice with Kosher Salt. You may choose to forego the salt if you wish but tomatoes will take longer to dry. Dry tomatoes until they are firm and leatherlike with no moisture pockets, but NOT brittle. (If you get them too dry, soak them in lemon juice for a few minutes.) To store, place in vacuum bags or ziplock bags and freeze. UC Davis on Dried Tomatoes in Oil http://cefresno.ucdavis.edu11202.pdf If you want to start small, you can dry them in an oven. Use low heat (150-200, if your oven goes that low) for about 6-10 hrs, depending on the temp and the oven. After the first few hrs you'll want to check on them regularly to avoid over-drying. For oven-drying I put the prepared tomatoes (for Principe, halved with cut-side up) on wire racks set in rimmed baking pans. I've also used large cheap splatter screens (those flat screens you put over a skillet to trap grease splatters) with plastic handles removed. I don't know who posted this, so I can't give credit, but I thank her for sharing this info. :-) Cyndi In a message dated 1/23/2009 12:15:29 P.M. Pacific Standard Time, stringweaver writes: also need a good> book on canning. I see a lot of recommendations for the Ball Blue book.I have two books, Preserving the Harvest, which covers storing,drying, canning, pickling and freezing and one put out by the OrganicGardening magazine publisher, which has all the above, plus cheesemaking and even meat and game. I used recipes out of both for thingslike blackberry pickle, sweet spiced peaches (great on cream of wheatfor breakfast) and the bread and butter pickles.>> Someone on another list posted a great looking recipe for sun dried tomatoes> that are soaked in wine first and then dried. I want to try it! Sounds> fabulous.!!!!!! oooh yes. I'll have to try that. For years I used PrincipeBorghese tomatoes for drying. Last year I switched to Juliet Grapetomato and they were great-produced early and kept producing right upto frost. They are a small 2" roma type, good flavor. I'd cut themin half and they'd dry overnight, I'd shut off the dryer while at workand finish them in the evening if they needed it.Ellen Messages in this topic (4) Reply (via web post) | Start a new topic A Good Credit Score is 700 or Above. See yours in just 2 easy steps! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2009 Report Share Posted January 24, 2009 Thank you so much for posting! I can't wait to try this recipe this summer Annie , cyndikrall wrote: > > > I had a couple of Barnes and Noble gift cards burning a hole in my purse, > lol, so i went online and ordered those two books and a couple others. Can't > wait to read them! > > Here is what the sundried tomato recipe looked like: > > > For those wanting to know my Secret Recipe for drying, here you go: > Wash, stem and slice each tomato into 1/4 " thick slices. Place in a very > large bowl or clean bucket and cover with cheap red wine. I use Merlot but if > you prefer something else, knock yourself out. I have a friend that swears by > cheap Chianti! Soak tomato slices 24 hours in the wine. Drain well. Lay > tomatoes just touching on dehydrator shelves or on screen in your sun-drying > apparatus. Sprinkle each slice with a mixture containing equal parts of dried > basil-oregano-parsley and then sprinkle each slice with Kosher Salt. You may > choose to forego the salt if you wish but tomatoes will take longer to dry. Dry > tomatoes until they are firm and leatherlike with no moisture pockets, but NOT > brittle. (If you get them too dry, soak them in lemon juice for a few > minutes.) To store, place in vacuum bags or ziplock bags and freeze. > UC Davis on Dried Tomatoes in Oil > _http://cefresno.ucdavis.edu11202.pdf_ (http://cefresno.ucdavis.edu11202.pdf) > If you want to start small, you can dry them in an oven. Use low heat > (150-200, if your oven goes that low) for about 6-10 hrs, depending on the temp and > the oven. After the first few hrs you'll want to check on them regularly to > avoid over-drying. > For oven-drying I put the prepared tomatoes (for Principe, halved with > cut-side up) on wire racks set in rimmed baking pans. I've also used large cheap > splatter screens (those flat screens you put over a skillet to trap grease > splatters) with plastic handles removed. > I don't know who posted this, so I can't give credit, but I thank her for > sharing this info. :-) > Cyndi > > In a message dated 1/23/2009 12:15:29 P.M. Pacific Standard Time, > stringweaver writes: > > > also need a good > > book on canning. I see a lot of recommendations for the Ball Blue book. > > I have two books, Preserving the Harvest, which covers storing, > drying, canning, pickling and freezing and one put out by the Organic > Gardening magazine publisher, which has all the above, plus cheese > making and even meat and game. I used recipes out of both for things > like blackberry pickle, sweet spiced peaches (great on cream of wheat > for breakfast) and the bread and butter pickles. > > > > Someone on another list posted a great looking recipe for sun dried > tomatoes > > that are soaked in wine first and then dried. I want to try it! Sounds > > fabulous. > > !!!!!! oooh yes. I'll have to try that. For years I used Principe > Borghese tomatoes for drying. Last year I switched to Juliet Grape > tomato and they were great-produced early and kept producing right up > to frost. They are a small 2 " roma type, good flavor. I'd cut them > in half and they'd dry overnight, I'd shut off the dryer while at work > and finish them in the evening if they needed it. > > Ellen > > > _Messages in this topic _ > (/message/5149;_ylc=X3oDMTM1dXR0\ MGF1BF9TAzk3MzU5NzE0BGdycElkAzE5MzE3MTg0BGdycHNwS > WQDMTcwNTA0MjAwMARtc2dJZAM1MTU1BHNlYwNmdHIEc2xrA3Z0cGMEc3RpbWUDMTIzMjc0MTcxNQR > 0cGNJZAM1MTQ5) (4) _Reply (via web post) _ > (/post;_ylc=X3oDMTJxNG41c3JpBF9T\ Azk3MzU5NzE0BGdycElkAzE5MzE3MTg0B > GdycHNwSWQDMTcwNTA0MjAwMARtc2dJZAM1MTU1BHNlYwNmdHIEc2xrA3JwbHkEc3RpbWUDMTIzMjc > 0MTcxNQ--?act=reply & messageNum=5155) | _Start a new topic _ > (/post;_ylc=X3oDMTJmazB1MTFwBF9T\ Azk3MzU5NzE0BGd > ycElkAzE5MzE3MTg0BGdycHNwSWQDMTcwNTA0MjAwMARzZWMDZnRyBHNsawNudHBjBHN0aW1lAzEyM > zI3NDE3MTU-) > > > > > **************A Good Credit Score is 700 or Above. See yours in just 2 easy > steps! > (http://pr.atwola.com/promoclk/100000075x1215855013x1201028747/aol?redir=http://\ www.freecreditreport.com/pm/default.aspx?sc=668072%26hmpgID=62%26bcd=De > cemailfooterNO62) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2009 Report Share Posted January 26, 2009 You are welcome! :-)Cyndi In a message dated 1/24/2009 7:07:31 A.M. Pacific Standard Time, anniebaibak writes: Thank you so much for posting! I can't wait to try this recipe thissummer :)Annie , cyndikrall wrote:>> > I had a couple of Barnes and Noble gift cards burning a hole in my purse, > lol, so i went online and ordered those two books and a coupleothers. Can't > wait to read them!> > Here is what the sundried tomato recipe looked like:> > > For those wanting to know my Secret Recipe for drying, here you go: > Wash, stem and slice each tomato into 1/4" thick slices. Place in avery > large bowl or clean bucket and cover with cheap red wine. I useMerlot but if > you prefer something else, knock yourself out. I have a friend thatswears by > cheap Chianti! Soak tomato slices 24 hours in the wine. Drain well. Lay > tomatoes just touching on dehydrator shelves or on screen in yoursun-drying > apparatus. Sprinkle each slice with a mixture containing equalparts of dried > basil-oregano-parsley and then sprinkle each slice with Kosher Salt.You may > choose to forego the salt if you wish but tomatoes will take longerto dry. Dry > tomatoes until they are firm and leatherlike with no moisturepockets, but NOT > brittle. (If you get them too dry, soak them in lemon juice for a few > minutes.) To store, place in vacuum bags or ziplock bags and freeze. > UC Davis on Dried Tomatoes in Oil > _http://cefresno.ucdavis.edu11202.pdf_(http://cefresno.ucdavis.edu11202.pdf) > If you want to start small, you can dry them in an oven. Use low heat > (150-200, if your oven goes that low) for about 6-10 hrs, dependingon the temp and > the oven. After the first few hrs you'll want to check on themregularly to > avoid over-drying. > For oven-drying I put the prepared tomatoes (for Principe, halved with > cut-side up) on wire racks set in rimmed baking pans. I've also usedlarge cheap > splatter screens (those flat screens you put over a skillet to trapgrease > splatters) with plastic handles removed. > I don't know who posted this, so I can't give credit, but I thankher for > sharing this info. :-) > Cyndi> > In a message dated 1/23/2009 12:15:29 P.M. Pacific Standard Time, > stringweaver writes:> > > also need a good> > book on canning. I see a lot of recommendations for the Ball Bluebook.> > I have two books, Preserving the Harvest, which covers storing,> drying, canning, pickling and freezing and one put out by the Organic> Gardening magazine publisher, which has all the above, plus cheese> making and even meat and game. I used recipes out of both for things> like blackberry pickle, sweet spiced peaches (great on cream of wheat> for breakfast) and the bread and butter pickles.> >> > Someone on another list posted a great looking recipe for sun dried > tomatoes> > that are soaked in wine first and then dried. I want to try it!Sounds> > fabulous.> > !!!!!! oooh yes. I'll have to try that. For years I used Principe> Borghese tomatoes for drying. Last year I switched to Juliet Grape> tomato and they were great-produced early and kept producing right up> to frost. They are a small 2" roma type, good flavor. I'd cut them> in half and they'd dry overnight, I'd shut off the dryer while at work> and finish them in the evening if they needed it.> > Ellen> > > _Messages in this topic _ >(/message/5149;_ylc=X3oDMTM1dXR0MGF1BF9TAzk3MzU5NzE0BGdycElkAzE5MzE3MTg0BGdycHNwS>WQDMTcwNTA0MjAwMARtc2dJZAM1MTU1BHNlYwNmdHIEc2xrA3Z0cGMEc3RpbWUDMTIzMjc0MTcxNQR> 0cGNJZAM1MTQ5) (4) _Reply (via web post) _ >(/post;_ylc=X3oDMTJxNG41c3JpBF9TAzk3MzU5NzE0BGdycElkAzE5MzE3MTg0B>GdycHNwSWQDMTcwNTA0MjAwMARtc2dJZAM1MTU1BHNlYwNmdHIEc2xrA3JwbHkEc3RpbWUDMTIzMjc> 0MTcxNQ--?act=reply & messageNum=5155) | _Start a new topic _ >(/post;_ylc=X3oDMTJmazB1MTFwBF9TAzk3MzU5NzE0BGd>ycElkAzE5MzE3MTg0BGdycHNwSWQDMTcwNTA0MjAwMARzZWMDZnRyBHNsawNudHBjBHN0aW1lAzEyM> zI3NDE3MTU-) > > > > > **************A Good Credit Score is 700 or Above. See yours in just2 easy > steps! >(http://pr.atwola.com/promoclk/100000075x1215855013x1201028747/aol?redir=http://www.freecreditreport.com/pm/default.aspx?sc=668072%26hmpgID=62%26bcd=De> cemailfooterNO62)> A Good Credit Score is 700 or Above. See yours in just 2 easy steps! Quote Link to comment Share on other sites More sharing options...
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