Sun-dried/dehydrated tomato

[Saregama]

What quantity of tomatoes?

You might find these older tomato threads useful:

Roasted tomatoes! How to make, store, and use.

Naf, Do you mean “Sun dried tomatoes” soaked in Italian extra virgin olive oil ? Delicious on a pizza or in a salad or paired with mozzarella di bufala and Genovese Basil, a Caprese Salad or with Buratta di Bufala in a Caprese Salad. Balsamic vinegar I use is: Valerio Bellini, Acetaia Ferretti - Corradini Reggio Emilia www.passionebalsamica.it The Evoo, I am extremely fond of is: Poggio Grimodi Azienda Agrícola Poggio Grimoldi Caronia, Sicilia www.poggiogrimodi.it

Dried tomatoes - the best way to prepare them?

I love dried tomatoes from Italy, I find they are the best when bought in bottles soaked in oil. At times I bought the dried version, as with some suggestions, I soaked them in hot water before use, I find them losing too much taste when compared to the bottled version. I haven’t tried soaking in olive oil yet. Which is the best oil to use? Do you add aromatics and what is your procedure? How long do you need to wait? Thanks in advance.

Need help with oven "dried" cherry tomato recipe!

So, I’m growing several tomatoes in self watering containers, and among others, the Maglia Rosa are doing great. [IMG_20180809_130026_1] [IMG_20180809_125948] I can’t eat them fast enough, and to be honest, I probably wouldn’t if I could. I hate to admit it, and feel a bit silly since I grow so many plants, but I don’t really eat a lot of tomatoes. I much prefer roasted tomatoes, but need them to “keep” awhile. So I have researched oven dried cherry tomatoes, and the ones that dry the tom…