Food Storage - sun dried tomatoes

[Guest guest]

I make sun dried tomatoes every summer and fall when I'm producing too

many tomatoes for the family to consume. The recipe is kind of loosely

adapted from my son-in-law who was a chef at Fins in SanDestin.

 

I'm going to have to guess on amounts, it's very subjective to taste and

amounts of tomatoes you have to process. You can always add more of the

ingredients as you go if the tomatoes thin the marinade too much.

 

2/3 c. balsamic vinegar

1/3 c olive oil

2 T honey

1 t pepper

1/2 t salt

 

In a large bowl mix ingredients. Slice tomatoes (10 - 12?) into the

bowl and toss. Let sit for a few minutes while you slice more, move

those to the dehydrator.

 

Don't dehydrate them to a crisp. They taste better and are a bit more

appealing if they're more on the leathery side, rather than crunchy.

 

Keep processing the tomatoes until all of them are done.

 

joe

 

 

 

, " Anastasia " <anniebaibak

wrote:

>

> Ooo! Sun-dried tomatoes. If you find that recipe would you mind

> posting it on the group? I'd love to try it!

>

> Also, I made some strawberry & black raspberry jam this past summer

> with my dad showing me the process & it was a lot of fun. It was a

> lot less stressful than I thought it would be. The only thing that

> was really critical (according to my dad) was the stirring in of the

> pectin & boiling the solution for exactly 1 minute (we set a stop

> watch, hehe). Then you take it off the heat & start pouring it into

> the jars right away & cap them. However, I didn't put the jars in a

> hot-water bath to seal the caps or a pressure cooker so we put the

> jams in the freezer. They turned out really well! And I'm still

> using them with 2 quarts still left in the freezer (I think I'll give

> away more this coming year).

>

> Good luck with the water-canning. I've never done that before. I

> hope to try tomatoes & dill pickles this year, though. Let us know

> how it goes.

> Annie

[Guest guest]

WOW, another great recipe to try! My husband was not excited about me getting a dehydrator, until I told him about sun dried tomatoes. Now he's all over it, lol. Another item for me to sell this year. I can't wait to try these recipes. Thanks, Joe! :-)

 

Cyndi

 

 

In a message dated 1/25/2009 8:05:05 A.M. Pacific Standard Time, joeflaherty writes:

 

 

 

 

I make sun dried tomatoes every summer and fall when I'm producing toomany tomatoes for the family to consume. The recipe is kind of looselyadapted from my son-in-law who was a chef at Fins in SanDestin.I'm going to have to guess on amounts, it's very subjective to taste andamounts of tomatoes you have to process. You can always add more of theingredients as you go if the tomatoes thin the marinade too much.2/3 c. balsamic vinegar1/3 c olive oil2 T honey1 t pepper1/2 t saltIn a large bowl mix ingredients. Slice tomatoes (10 - 12?) into thebowl and toss. Let sit for a few minutes while you slice more, movethose to the dehydrator.Don't dehydrate them to a crisp. They taste better and are a bit moreappealing if they're more on the leathery side, rather than crunchy.Keep processing the tomatoes until all of them are done.joe , "Anastasia" <anniebaibakwrote:>> Ooo! Sun-dried tomatoes. If you find that recipe would you mind> posting it on the group? I'd love to try it!>> Also, I made some strawberry & black raspberry jam this past summer> with my dad showing me the process & it was a lot of fun. It was a> lot less stressful than I thought it would be. The only thing that> was really critical (according to my dad) was the stirring in of the> pectin & boiling the solution for exactly 1 minute (we set a stop> watch, hehe). Then you take it off the heat & start pouring it into> the jars right away & cap them. However, I didn't put the jars in a> hot-water bath to seal the caps or a pressure cooker so we put the> jams in the freezer. They turned out really well! And I'm still> using them with 2 quarts still left in the freezer (I think I'll give> away more this coming year).>> Good luck with the water-canning. I've never done that before. I> hope to try tomatoes & dill pickles this year, though. Let us know> how it goes.> Annie A Good Credit Score is 700 or Above. See yours in just 2 easy steps!