Re: This is how I use dried tomatoes

[Guest guest]

Lynne, Imagine large BRIGHT ORANGE Roma tomatoes...yes, lucky me for having some....bought the plants pictured red, and turned out orange...no kidding...wonderful.. Hugs, carolgSuzanne <suziesgoats@...> wrote: Lynne, sounds like a delish recipe... what italian herbs you using?? Thanks for sharing! Suzilynne_w_snyder03 <plsnyder3@...> wrote: This is the only reason I plant and dry roma tomatoes. This year I waited too long to buy tomato plants and and could only find a few so my dried crop is about one third of last year. My friends will be so sad as they all get

my Savory Italian Tomatoes as gifts--or they DID get them as gifts. Maybe not this year. Family is different--this is all my daughter-in-law asked for for her birthday. I gave her one small bag to eat fresh and then made eight small bags for the freezer. They are best eaten within a couple of weeks but they never last more than a few days here. Anyway, this is fabulous. Try it on a couple of handfuls of dried tomatoes and see what you think.Savory Italian Tomatoes--Lynne Snyder2 Tbs. extra virgin olive oil1 1/2 Tbs. pure maple syrup2 tsp. water1 scant tsp. Real salt (or other natural salt)1 scant tsp. Italian herbs, driedeither 1-2 garlic cloves, pressed or 1/4 - 1/2 tsp. garlic powder (I usually use the smaller amount of the garlic powder when giving these as gifts because real garlic can sometimes be too spicy for others.)Roma tomatoes, dried totally Mix well, pour over dried tomatoes,

stir so all are the tomatoes are coated. Let them sit for an hour and eat. They are fabulous, I promise. You could put them on salad, in sandwiches, etc. but everyone I give them to eat them right out of the jar...one after another.

[Guest guest]

Thank you for the recipe Lynne! I am going to use it for Christmas gifts

come the holidays!

Gayla

Always Enough Ranch

Acampo, California

http://bouncinghoofs.com/alwaysenough.html

Bill Barnhill is our Inspiration! Go Bill!!!

aeranch@...

----- Original Message -----

From: " lynne_w_snyder03 " <plsnyder3@...>

<health >

Sent: Monday, October 16, 2006 11:02 AM

Subject: This is how I use dried tomatoes

> This is the only reason I plant and dry roma tomatoes. This year I

> waited too long to buy tomato plants and and could only find a few

> so my dried crop is about one third of last year. My friends will be

> so sad as they all get my Savory Italian Tomatoes as gifts--or they

> DID get them as gifts. Maybe not this year. Family is different--

> this is all my daughter-in-law asked for for her birthday. I gave

> her one small bag to eat fresh and then made eight small bags for

> the freezer. They are best eaten within a couple of weeks but they

> never last more than a few days here. Anyway, this is fabulous. Try

> it on a couple of handfuls of dried tomatoes and see what you think.

>

> Savory Italian Tomatoes--Lynne Snyder

>

> 2 Tbs. extra virgin olive oil

> 1 1/2 Tbs. pure maple syrup

> 2 tsp. water

> 1 scant tsp. Real salt (or other natural salt)

> 1 scant tsp. Italian herbs, dried

> either 1-2 garlic cloves, pressed or 1/4 - 1/2 tsp. garlic powder (I

> usually use the smaller amount of the garlic powder when giving

> these as gifts because real garlic can sometimes be too spicy for

> others.)

> Roma tomatoes, dried totally

>

> Mix well, pour over dried tomatoes, stir so all are the tomatoes are

> coated. Let them sit for an hour and eat. They are fabulous, I

> promise. You could put them on salad, in sandwiches, etc. but

> everyone I give them to eat them right out of the jar...one after

> another.

>

>

>

>

>

>