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For the final week of Preserve the Bounty hosted by Nourished Kitchen , Jenny asked us to take on sun-drying. I’ve got a glut of San Marzano tomatoes right now, so this challenge came at the perfect time. Todd and Diane wrote about and photographed the process of making sun dried tomatoes so beautifully a few weeks back, so really wanted to go the sun dried route. But since the weather has cooled significantly here, I turned to my dehydrator instead. Like Todd and Diane, I grow San Marzanos specifically for recipes like this one. They are a thick skinned tomato with few seeds, ideal for where you’re not using the tomatoes raw.