Tuscany Seasoning; Sun Dried Rosemary, Sage, Garlic and Kosher S
photo by Peter Steriti
- Ready In:
- 8hrs 30mins
- Ingredients:
- 6
- Yields:
-
1 1/2 Pts.
- Serves:
- 100
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
- Remove garlic tips and peel. Cut each clove in half lengthwise and remove sprouts in their centers if any. Place aside.
- 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.
- Add the remaining salt. Pulsate until just combined.
- Spread mixture onto the parchment lined cookie sheet. DO NOT place mixture directly on an uncovered cookie sheet. The mixture will destroy the surface.
- Place directly in the sun for 8 hours or more. After a few hours, break any clumps by hand and spread.
- While seasoning is sun drying, thoroughly wash Mason jars and covers to remove any stale odors.
- If seasoning is still slightly moist at sun set, finish by loosely cover tray and place on a counter overnight.
- Fill jars and store in cupboard.
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RECIPE SUBMITTED BY
Peter Steriti
Lady Lake, Florida
Publisher of www.LuciaTramonte.com a cooking and blogging website named after my Mom and growing up in Boston's Italian North End. Lucia Tramonte was her maiden name.