Thanks to the hotter weather our tomatoes (and peppers) dried in a jiffy. Though there may be a slight smoky flavor due to the unfortunate wildfires that are raging all around us.
A reader commented how much she LOVES her FOOD PANTRIE but had troubles with molding tomatoes.
Sun dried tomatoes and peppers (below)
Here’s a hint from our urban homestead to yours.
Salt It – after slicing the tomatoes salt ’em. This help will draw out some of the moisture.
Bag It – since our food pantries hang outside I don’t bother bringing them in at night instead we put a plastic bag over them to keep the moisture from coming in at night.
I know the vices of plastic but sometimes this obnoxious man made material does come in handy. One thing with life on an urban homestead you come to realize that life is never, ever perfect. So there.
Easy, pack all the dried tomatoes into sterilized jars and cover with olive oil.
Add 2-3 tablespoons of freshly chopped rosemary, place the lid on the jar and shake to mix.
I just add a sprig or two of rosemary.
Oil-packed sun-dried tomatoes with fresh herbs must be refrigerated and used within a few weeks.
Sun dried tomatoes taste delicious on pizzas, in pasta or tossed into salads.
Next week going to enjoy some sun dried tomato pesto and pasta. YUM!