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Re: Ripe drying-tomatoes--what to do?...

I grew and dried the Principe Borghese last year.  Some I dried and
bagged in plastic bags. Some I dried, put in a sterile jar, and covered
with a light olive oil (don't waste the extr4a virgin!).  BUT, the best
I dipped lightly in Balsamic vinegar, then layered in a wide-mouth jar
with slivers of garlic and leaves of sweet basil, then covered with the
light olive oil.  Those last were incredible, so too was the flavor of
the olive oil! I used those whole on pizzas or just plain on crusty
Italian bread. I also have a great recipe for pasta with sun-dried
tomatos and olives.  I'll send it to anyone who wants it. The oil I used
in sauteing (how do you spell that?!) veggies or in vinaigrette
dressings. That was my coupe de gras of last year's preserving.  Also.
small jars of these are very valued presents!

I'm curious, though, do you like the Principe Borghese?   They are very
meaty and dry nicely, but I was disappointed in the size.  This year I
have gone back to my favored drying tomato--the Egg tomato since it has
the meatiness as well as the hefty size I like.

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