Sure! My changes and info is in ()s.

Oven dried tomatoes (Patris)

In large bowl combine:

1 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
1 Tsp. Lemon juice
1/4 cup fresh chopped (or dried) Parsley (I skipped)
1 Tbl. chopped Rosemary (I skipped)
Dried Pepper flacks to your taste, oppt. (I skipped)
Salt & Pepper to taste (just pepper for me)

Leave skin on and cut tomatoes in to bite size pieces.
Take out any seeds. (I sliced mine in abt 1/8" slices)

Place tomatoes in the mixture and refrg. for at least 2 hours. (better if left over night and it's best if they sit in the marinate. I used a tupperware bowl and just turned it upside down ever hour so the marinate was distributed well.)

Set oven on lowest temp. Max. 200 degrees.

Take tomatoes out of mixture and spread on cookie sheet. It's OK if they touch. (I put mine on a cookie sheet with parchment paper)

They will need to Oven dry for about 14 to 16 hours. Size of pieces will determine time. (Mine were dried in 4-5 hrs)

Amount of tomatoes is up to you.

You will not be able to stop eating them. I have put most of mine up in the freezer. They are especially wonderful in pasta dishes or salads.

Michelle

Thank you...I bought some cherries...do you think they will work halved? There was a good sale on them..LOL...
I'd thought about doing the Marinated Tomatoes, but the dried would get more use around here!

Terry, cherry tomatoes do not dry as well I'm afraid. I tried just cutting them in half and it took forever for them to dry. And then some were still not dried out very well but I ate these first...LOL!

The cherry tomatoes tasted good, it's just that it takes a longgggggg time.

Michelle

okie dokie...hmmm..gotta figure out something then. LOL

Terri, did you see the Ketchup recipe that Debbie posted on the Burger Idea thread. It sounds delicous to me! I only use Ketchup for meatloaf and a few other things. But the recipe makes 3 qts and I probably use at least 2 qts a year.

I'm not sure if this can be canned though but Carol would know and if she does not see this post, I will post over on Harvest.

There's also Carol's Chunky Basil Pasta Sauce which is delicous and you can can it too. If you want the recipe just let me know and it is a small recipe and makes 4 pts. It is an excellent tomato base for pizza.

Michelle

Here is a link that might be useful: Ketchup Recipe

Yes I saw her ketchup recipe. To many ingredients I'd have to purchase just to make it...
But it does sound good, I've never had homemade ketchup..

I can go look at Harvest for Carol's recipe..

I always dry cherry and/or tomatoes every summer--they're the best because they're so sweet. Yes, it does take a little longer, but they're just delicious--really better than standard or romas. I have to watch him or my husband will sneak in and steal them from the sheet as they're drying in the oven--LOL

Anyway, I just halve them, toss with a little olive oil, a teaspoon or so of brown sugar, S & P, crushed fresh garlic, and some oregano (optional). Put on a parchment-lined pan, skin side down and put in a low oven (200 degrees or there abouts) until they're as dry as you want them. Then I pop them into a freezer bag and into the freezer.

If you've already got the cherry

Thanks Azz!