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

On Mon, 28 Jul 1997 08:48:47 -0400, you wrote:

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've never dried tomate before.  did you dry these first, then dip in
vinegar, etc?  do you use a dehydrator to dry, the oven, or microwave.
I don't have a dehydrator & don't want to buy any more equipment!

.  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.
is "Egg" the whole name of this tomato?  where did you get the seed?
>
sure, i'd love your pasta recipe.

also, how many plants do you have for drying alone?

thanks, Judy

Judy (zone 7, close-in SS, MD)
to e-mail me:  jcosler@mindspring.com

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