Re: Drying tomatoes?
- To: v*@eskimo.com
- Subject: Re: Drying tomatoes?
- From: N* <R*@foxinternet.net>
- Date: Sat, 23 Jan 1999 09:05:38 -0800
- References: <006401be4314$5a216ee0$b5804dd1@bpgraham>
- Resent-Date: Sat, 23 Jan 1999 09:06:47 -0800
- Resent-From: veggie-list@eskimo.com
- Resent-Message-ID: <"P3xvG1.0.Kw1.d6Wgs"@mx1>
- Resent-Sender: veggie-list-request@eskimo.com
bpgraham wrote:
>
> ---
>
> >What varieties of tomatos dry well?
> >
> >How do you dry them?
> >
> >--
> >I use whatever tomatoes are available and cheap to dry and have found them
> to be all much the same.The bigger varieties, ie:beefsteak,are probably the
> best..but for me,it just depends what is available
> To dry,I cut them thinly and place on a wire rack, sprinkle sea salt over
> them and place in a hot airy spot.If the weather is hot the drying process
> only takes a couple of days.
>
> Phillippa...in warm sunny New Zealand
> "In Vino Veritas"
> ------------------------------------------------------------
> The past is present in the future.
> ------------------------------------------------------------
I find that beefsteaks tend to contain too much liquid and too little
"meat." I like the sauce type tomatoes best for drying. (I always
remove the seeds and that's difficult on beefsteaks, too.) This year
I'm trying Principe Borghese as a drying tomato. It's bred for the
purpose.
Steve (Maritime...)
