This is how I use dried tomatoes

[Guest guest]

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.