We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
There are parts of me that are definitely Italian. There are other parts linked back to scatters around the Mediterranean. Everyone in my family tree loves tomatoes. Except me! I have never liked them in their raw state.
"How can you like tomato sauce, and ketchup, and pizza, and not like tomatoes?," my friends and family would say.
"I don't know."
And whenever I order salad, the tomatoes wind up on someone else's plate or never leave the kitchen.
I was given some tomatoes the other day. (Obviously even my neighbors figure that I MUST like tomatoes!) I had to do something with them, right? Eating them raw was NOT an option. Hmmmm?
I don't need any sauce.
I don't feel like making Mexican.
What's coming this weekend?
Pizza for sure!
Last time I used some sun-dried tomatoes on a pie.
How about egg-dried tomatoes! :-)[p][/p][p]OK ... got the goodies together. First made an olive oil drizzle/soak with some fresh basil, chopped garlic, hot dry red pepper, and a touch of dry oregano. I let that sit for about half hour while I played with some dough for pizza this weekend.[p][p]Sliced the plum tomatoes in half and covered them with the goop.[p][p]Put the tray on the egg. Indirect. Grid temp was 225.[p][p]Six hours later they looked done to me! Still a bit moist, but they were nicely shriveled.[p][p]After a short cooling off, I put the tomatoes in a plastic container, covered with some more olive oil, and refrigerated the whole thing.[/p][p]Now what?[p]Later ... and thanks for listening,