Name: Sun-Dried Tomatoes
Ingredients: Plum tomatoes; Rock Salt; Olive Oil; Rosemary; Dried chilies

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
		Preserves, Tomatoes	1	Servings

INGREDIENTS

		Plum tomatoes
		Rock Salt
		Olive Oil
		Rosemary
		Dried chilies

INSTRUCTIONS

Wash, halve and seed fresh plum tomatoes. Place on
racks and bake in a 175 F (80 C) oven until wrinkled
and dry, 16 to 18 hours.
Sprinkle a thin layer of rock salt in the bottom of a
jar. pack in the tomatoes and cover with olive oil,
making sure the tomatoes are completely immersed. Add
a sprig of rosemary or a couple of dried chilies to
the oil, if desired. Store in the refrigerator for one
month before using.
Scatter the tomatoes into pasta sauces, chop them
finely with olives for a salsa to serve with fish or
mix them with cream cheese to make a spread for
crackers. You can also give them away as gifts.
Sun-dried tomatoes last indefinitely in the
refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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