I thought the drying season had left us behind, but this week the sun came back out and let me test a few tomatoes in our automotive dehydrator.  It tickles me pink to be drying vegetables in a totaled car, even if it is running fine and useful for ferrying supplies back and forth rather than being up on blocks in the front yard.  My test tray dried nicely, so today I'll add more tomatoes to the drier.

My goal is to make Mark stop talking about our movie star neighbor's sun-dried tomatoes and start talking about mine.  Hollywood sun-dried tomatoes (as I've decided to call the delicious concoction) are so tasty you can't keep them in the fridge or they'll be gone overnight. 

Part 1 of the recipe is simple --- slice plum-sized romas or other small, meaty tomatoes in half, sprinkle the cut side with a hint of salt and pepper, and dry until slightly moist (like a dried apricot).  Stay tuned for the taste explosion of part 2 once I have enough tomato morsels dried to show you the steps.

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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