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4 ounces
if left moistEasy
By Bo Friberg
Published 1989
There is no excuse for not drying your own tomatoes because, after you have spent a few minutes slicing and sprinkling them with salt, they need little attention other than turning the pans from time to time and making sure the oven temperature does not creep over 200°F(94°C). If you have a food dehydrator, you don’t even have to worry about that. In a professional kitchen, the sliced tomatoes can be dried under the heat lamp when the space is not occupied by plates to be delivered to the d