Wrapping up the season...

I guess even garden girls can suffer from writer’s block.  While I really love the rain and the cooler weather in the Rogue Valley, it’s does rather put a bit of a cramp in the inspiration one has for digging in the dirt and watching things grow since all of that gets curtailed with this weather change.  Bear with me while I meander around, hoping to provide you with something worth your time to read…

Since we’ve arrived at autumn, many Rogue Valley gardeners have tomato plants that are on their last legs.  We don’t want to waste those last ‘maters, but what to do?  Sun dried tomatoes are not only tasty and dense in nutrients, but are easy to prepare as well.  Anyone who has purchased these from the stores knows that they aren’t exactly cheap.  

Here’s the quick way (OK – so they aren’t “technically” SUN-dried) to make sun-dried tomatoes in your oven.  Roma tomatoes are really the best for drying because they are more solid and have less seeds than other varieties.  You can totally use any of your favorite homegrown beauties.

First, cut off the stems.  Then, cut your ‘maters in half lengthwise and scrape out the seeds.  Put them on a cake rack on a baking sheet with the skin side down and sprinkle them with salt and pepper, if you wish.  Bake them in the oven at 200 degrees for 8 to 12 hours.  Whatever you do, don’t leave them unattended.  Check on them to make sure they’re not turning into crispy critters.  They should be shriveled up but still soft, like raisins. 

Once they’re cool, pack them in freezer bags and store them in the freezer for up to a year.  If you’ve got a Food Saver or Seal-A-Meal gadget, vacuum pack them.  You might also want to store some in the fridge, packed in good quality olive oil with some minced garlic, fresh thyme or basil.  Packed in oil, they’ll be good for around 3 months.