INGREDIENTS

INSTRUCTIONS

From: Jacinta Miller <jascraig@NECTAR.COM.AU>  Date: Tue, 25 Jun 1996
14:11:46 +1000 I use these on salads and  pizzas, I haven't tried it on
anything else but your suppose to be  able to use them on anything that
you want a taste of tomato on. I  dried mine in my dehydrator, set at
200. You can dry them in the sun  just bring them in before the dew
drops. Or you could dry them in the  oven at 200. I use the salad
tomatoes and just cut them in half.  Garlic is optional but we like
garlic so I added it.  Preheat the oven to 200.  Cut the tomatoes in
half lengthwise, leaving them attached at the  bottom end, and open
them like a book. Line a baking sheet with foil  and set a rack on top.
Place the tomatoes on the rack, cut side up,  with enough space around
them to allow air to circulate. Sprinkle the  cut side lightly with
salt. Put the tomatoes in the oven leaving the  door slightly ajar so
moisture can escape. The tomatoes are done when  they are slightly
shriveled, deep red, and dry but not crisp, about 6  hours. Do not
allow them to burn. When the tomatoes are done, remove  them from the
oven, cool, and pack into sterilized jars. Add 1 basil  sprig and, if
desired, 1 clove of garlic to each jar. Pour in enough  olive oil to
cover the tomatoes and herbs completely, seal, and store  in the
refrigerator. Makes about 2 or 3 pints.  EAT-L Digest 24 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Tired of empty promises? God’s word never fails!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 93
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 319.1mg
Potassium: 970.9mg
Carbohydrates: 19.2g
Fiber: 13.7g
Sugar: <1g
Protein: 8.7g