Sundrieds!!!

One thing that keeps me busy all summer is making sundried tomatoes!

I start a batch about every other day ... Starting with ripe Roma's, (this year I also experimented with Juliet's), I wash them, cut in 1/2, (depending on the size of the tomato), put them in an ice cream bucket and add whatever fresh or dried Italian style herbs I have on hand. (So far this season I have added fresh chopped basil, rosemary and thyme ... I also stirred in some dried oregano), then I sprinkle liberally with garlic salt, fresh ground black pepper and finish off with a good pour of EVOO. Stir well and refrigerate for 12 - 24 hours, stirring occasionally.

Then it's into the dehydrator until they are rubbery, not crisp (which I have let happen before and they're not so good!) *Save the marinade ... it's wonderful for marinating chicken or pork tenderloin!

Store in jars with tight fitting lids way in the back of your fridge (because people who normally have good manners will find them and eat them like candy!) About 6-7 lbs of tomatoes makes 'maybe' a pint of sundrieds!