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Monday, September 5, 2011

Tomato Flops: Perfect for Pizza

We are in love with our dehydrator. Slice produce up, season it (or not), and place it all on trays. Turn the dehydrator on, slide the trays in, and forget about it. Half a day later, poof! Dehydrated, preserved garden goodies.

One example is what we call Tomato Flops. We got this idea from The Genius: Mrs. Barbara Kingsolver's book Animal, Vegetable, Miracle, but have adapted it over the past few years to our own liking. These flops are stupendous on pizza in the winter. They pop like little bursts of summer in your mouth!

Here's how we made ours:

Roma Tomatoes
Dried Italian herbs (Oregano, Basil, Parsley, Savory, Thyme, etc...)
Garlic (if desired)

1. Slice Roma tomatoes in half. 
2. Sprinkle with desired amount of herbs. Top with a very thin slice of garlic, if you enjoy that sort of thing. We did one tray with garlic and herbs, but the rest were just covered with herbs.
3. Dehydrate until desired consistency. We recommend not completely dehydrating them. We let ours go about 12 hours.
4. Since we don't dry them completely, we freeze them in bags for winter use.

Last weekend, we froze 10 bags, with a dozen flops each. They're piled in the freezer, waiting to bring us a bit of sunshine in the middle of our Wisconsin Winter.



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