INGREDIENTS

INSTRUCTIONS

From: campbell@netcom.com (David Campbell)  Date: Thu, 18 Jul 1996
21:59:28 -0700 (PDT) Someone asked for the  recipe for sun-dried
tomatoes.  Just take some Roma tomatoes (the  meaty, pear-shaped ones),
cut them in half, and dry them on racks in  the sun. If your climate
isn't hot and dry enough for them to dry in  a day, they may mold. You
can always dry them overnight in a food  dryer (I made mine using light
bulbs for heat, a fan, thermostat,  plywood, and about 500 small
screws). The oven could also be used,  but don't want them to cook.
When dry (leathery but not crisp), I toss them in zip-lock bags and
store in the freezer. To reconstitute, I heat a vinegar-water
combination to boil, toss in a couple of dried tomatoes for a minute,
then drain and store in a jar with garlic, oregano, and olive oil.
(Oil must cover or they will mold.) (If you skip the hot
water/vinegar, they will remain hard in the oil.)  To be reasonably fat
free, blot them with a paper towel before using.  They're especially
good on tortillas or sourdough with cheese and  herbs, zapped in the
microwave (but not fat free due to the cheese).  fatfree digest V96
#199  From the Fatfree Vegetarian recipe list.  Downloaded from Glen's
MM  Recipe Archive, http://www.erols.com/hosey.

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