Update on BGE Dried Tomatoes

Cpt'n Cook

Back to the drawing board.

Started with Fresh Basel, garlic, Oregano and EVOO mixture.

Cut up and gutted Tomatoes

Coated them with the seasonings and placed on racks

Egg at 180-200 degs. unopened for eight hours. Egg maintained temp perfectly, amazing.

Pulled after eight hours. Tasty, BUT NOT DRIED.

These were not Roma's but a mixture of Jet Star, Early Girl, Big Boy and Brandywine.

Still overrun with Tomatoes, will try again.

2Fategghead

Over run with tomato's.

I have been in your shoes before this year.

Nothing wrong with having to many tomato's. In the past I would make sure everyone around me had plenty of tomato's. Tim

Gator Bait

 
They sure look good Cpt'n, that could be one of those things where experimenting is half the fun. Even the failures are good.

Blair

 

Mainegg

that is what we ran into also when we did them. very good intense flavor but not dried. the egg just holds moisture to well I guess!

Cpt'n Cook

I am thinkin the varieties that I used contain too much moisture

Cpt'n Cook

You think that's scary check out this knife wielding Tom that I found in my back yard. We managed to corner, disarm and eat him. Put up a good fight though :laugh:

eenie meenie

Capt'n, I would use those for bruschetta with some mozzarella, some more basil and a drizzle of basaltic...... I can only imagine how delicious it would be! They look delicious.

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