Tuscany Seasoning; Sun Dried Rosemary, Sage, Garlic and Kosher S

This is perhaps the most versatile Italian Seasoning blend. Vegetables like cauliflower, potatoes and asparagus coated with olive oil and sprinkled with Tuscany seasoning are perfect for roasting. Tuscany seasoning pairs exceptionally well with chicken and pork; added to stews, stuffing and most Italian cooking. Seasoning is easy to assemble and process. The sun does the rest. I especially enjoy making batches frequently in summer when home grown sage and rosemary are abundant. I store the seasoning in half pint mason jars with simple customized labels. Friends especially enjoy receiving jars on Holidays or as welcoming gifts. The recipe will fill 3 1/2-pint mason jars. See many applications for Tuscany seasoning throughout the recipes in my website, www.LuciaTramonte.com. Note: for a reduced salt version, cut Kosher salt to 1/2 cup total.

• Ready In: 8 hrs 30 mins
• Serves: 100
• Yields: 1 1/2 Pts.

Ingredients

• 9  large garlic cloves
• 2  cups  fresh sage leaves, lightly packed
• 2  cups fresh rosemary needles, lightly packed
• 3⁄4 cup kosher salt
• 1  large  cookie sheet lined with parchment paper
• 3 1⁄2 pints  mason  jars

Directions

1. Remove garlic tips and peel. Cut each clove in half lengthwise and remove sprouts in their centers if any. Place aside.
2. Using a food processor, add sage, rosemary and garlic. Process about 15 seconds. Add ½ cup of the Kosher salt and pulsate until the mixture has the texture of course salt. Be careful not to over process.
3. Add the remaining salt. Pulsate until just combined.
4. Spread mixture onto the parchment lined cookie sheet. DO NOT place mixture directly on an uncovered cookie sheet. The mixture will destroy the surface.
5. Place directly in the sun for 8 hours or more. After a few hours, break any clumps by hand and spread.
6. While seasoning is sun drying, thoroughly wash Mason jars and covers to remove any stale odors.
7. If seasoning is still slightly moist at sun set, finish by loosely cover tray and place on a counter overnight.
8. Fill jars and store in cupboard.