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Showing 1-4 of 4
on April 18, 2008
Made a batch of these using the oven method. They turned out wonderfully! I'm going to pack 'em in oil and use them in a sun-dried tomato risotto recipe next week. I was a little concerned about anything that required a 12-hour commitment, but it was fine -- I took 'em out for an hour or two so I could roast some asparagus, and then put 'em back in -- no problem. Thanks for posting this!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 21, 2009
on May 07, 2008
I used the oven method for these - they were good, but they took longer than the 12 hours. I finally had to just pull them out after 14, even though they weren't quite as dry as they should have been. I live in a very humid climate, though, so I think that was my issue, not the recipe. I think I'll wait until winter to make these again, my kitchen was a little warm all day! :) The flavor was very good, and I am excited to use them in a sun-dried tomato cream sauce over pasta.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 01, 2011
I did mine in the oven using the convection setting. Most of the tomatoes were done in 8 hours, and the kitchen smelled great while they were processing. I'm going to cover in oil and keep in the fridge. I used just a touch of salt and thyme to season, as I thought the other herbs would be less versatile with my cooking style. Thanks for posting!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (3193 g)
Servings Per Recipe: 1