200 degrees for "up to" twelve hours. It is the "up to" that will get you, if you aren't careful. This particular day, the humidity was very, very low for my area for this time of year. So this batch of tomatoes only took about three hours! But it can take up to twelve.
All the moisture will dry out, and the tomatoes will shrink and darken. By the time they are done, they will be akin to tomato "chips"...almost crispy. Their flavor is intense, but delicious. You want them to be quite dry, but not burnt. They should peel off the parchment paper pretty easily.
Store these dried tomatoes in a freezer bag, and put them in your freezer. They are great for pizza, for homemade herb breads like foccacia, and soups. They retain their intense flavor and all their vitamins for about six months.
And now, for your viewing delight, I toss in yet another totally unrelated, cute grandson picture:
2 comments:
YUMMMMMMMMMMMM = those tomatoes and basil are a delight to the eye and undoubtedly to the tongue, as well!
AND... if that precious Timothy gets A.NY. cuter, watch out for a 'kidnappin' kind of person' riding up the cul-de-sac from over these mtns, ready to 'snatch and hug'! A.DOR.A.BLE. <3 <3 <3
THANK YOU! ;-) We'll have to pack him all up and come see you and Pat, someday soon.
::dream, dream::
I love you so very much!
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