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The newest “in” vegetable this year is the dried tomato, selling for as much as $15 to $20 a pound in gourmet and specialty shops.
Tired of the conventional ways of preserving tomatoes? Try this. It’s actually not new, but a very old way of preserving the flavor and color of everyone’s favorite vegetable.
The best tomato for this, meaning the fastest to dry, is the plum or Italian-paste tomato. Gather them, slice them in halves or thirds, and set them cut-side-up on nylon screens outside. To protect them from flies and other insects while
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