by Sonja W » Sat Sep 22, 2007 7:14 pm
Deb wrote:
"I've been doing the same with roasted plum/cherries tomatoes for the past several week. I get 5 lbs at the market, halve them, drizzle with olive oil and chopped garlic, and herbs if desired, sprinkle with kosher salt and them slow roast/dry them for 1 1/2 hours at 275 degrees. Great "sundried" tomatoes! If I'm freezing them, I cover with a thin layer of oil like your tomatoes."
What a great idea! I read something similar in the NYT recently about what to do with the last of the summer tomatoes. I look forward to trying this next year.
There were very few red peppers left at the Bardstown Road farmers market today. I arrived at 10:30 and scored the last ten or so. They look a lot more fresh and flavorful than the shrink-wrapped waxy ones I saw later at Costco.