You do that too @herbaceous make bread in winter.😀 Nothing better than home made bread made with local windmill flour. Yum. Feel sorry for poor hubby 9 months with a broken clavicle, consultant has moved hospital just to get the ops done.
Sadly this close to Heathrow there are no windmills @purplerallim so now a bit of flour envy. Still I manage and it all needs a good whacking eh? I dry some of the tomatoes for sundried tomato and parmesan bread - v popular with my daughters.
I often make focaccia for their late summer barbecues but not this year, much too hot for making decent bread, but now
"The trouble with having an open mind, of course, is that people will insist on coming along and trying to put things in it." Sir Terry Pratchett
Have never tried to dry my tomatoes , rarely had enough at one time to do it, as fast as they ripen hubby eats them. This year with the heat they have been held back so more are ripening together.
Maybe this year then @purplerallim ? I grow three types, cherry (which I eat like sweets while messing in the greenhouse!), salad which are grown outdoors and slice nicely for sandwiches (can't beat an afternoon tea of tomato and cucumber sandwiches) and a plum for pasta sauce. I just dry whatever I have lots of although the cherry tomatoes are not so good, dry quickly but they had very thick skins this year.
Already have several jars of green tomato chutney as the outdoor ones were laden, no OH to pinch them so thinning out necessary!
"The trouble with having an open mind, of course, is that people will insist on coming along and trying to put things in it." Sir Terry Pratchett
OH only likes red tom chutney so have to try to ripen everything . How do you sun dry your Tom's, I know it sounds good but as I've never tried to I was wondering how it's done.
Wash and dry them, half them and scoop out seeds with a spoon. Preheat a metal tray in the oven set to about 100C and lay them out cut side up with gaps between. Sprinkle with a little bit of salt and leave them for about 3 to 4 hours or until they are completely dried out.
Pack them into sterilised jar(s) and top up with olive oil, job done. You need to remember to drain as much of the oil off as possible before using them in bread though. Unless its focaccia of course which is all on the top.
I tend to keep mine in the fridge but I guess anywhere cool would do.
"The trouble with having an open mind, of course, is that people will insist on coming along and trying to put things in it." Sir Terry Pratchett
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I often make focaccia for their late summer barbecues but not this year, much too hot for making decent bread, but now
Already have several jars of green tomato chutney as the outdoor ones were laden, no OH to pinch them so thinning out necessary!
Pack them into sterilised jar(s) and top up with olive oil, job done. You need to remember to drain as much of the oil off as possible before using them in bread though. Unless its focaccia of course which is all on the top.
I tend to keep mine in the fridge but I guess anywhere cool would do.