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Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Gauguin who wrote (37508)	9/9/1999 9:29:00 PM
From: Crocodile	Respond to of 71178

<I don't think there was a mature tomato grown in Oregon this summer, and the idea of sun-drying them is laughable. But I would really like to know how, for when I move, when my sentence is over.> We had perfect weather for making sun-dried tomatoes last week...about 90 F.... hot, hot sun... super dry weather. I picked a couple of baskets of very sweet red and golden cherry tomatoes. Gave them a quick rinsing. Then I put sheets of that kind of parchment (used for baking) on some cookie sheets. Sliced the tomatoes quite thin...maybe about 3 slices from each cherry tomato. I put the trays out in the sun where it would really beat down on them all day. then brought the trays in before the dew started to fall in the evening. I did the same thing for 3 sunny afternoons and then just peeled the tomato slices off of the parchment (not difficult) and put them in freezer bags. I decided to keep some out for use soon, and then froze the rest... mainly to prevent us from eating all of them before winter time. I think they would keep well anyhow, but I don't think the freezing will bother them any and I'll just take a handful out when needed for a batch of bread or some other recipe this winter. Re: basil.... In addition to a couple of green basils, lemon and cinnamon basil, I grow Purple Ruffles Basil. It makes just about the most amazing basil vinegar. Fabulous on salads. Re: Paradise is a kitchen, with windows. It sure is....