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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