hi Sharon

I confess I just do 'em up plain. Soak in hot water for 15 - 20 min, drain then pack in a squeaky clean glass jar and cover with x.virgin olive oil. So much better (and cheaper) than the jarred ones from the store, which are so-o-oooo salty.

I did bookmark this recipe though; it looks interesting .. Herbed Sun-Dried Tomatoes in Olive Oil.

One chef's message board suggested that adding stuff like herbs, garlic etc can increase the likelihood of spoilage. Definitely needs to be kept in the fridge and use within 4 weeks. http://www.kitchenelf.com/cgi-bin/mb/4.shtml

I'm contemplating drying my own tomatoes in my dehydrator. I've dried sliced mushrooms before .. they turn leathery and taste awesome .. think: mushroom jerky!


Doreen