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still letting the sun through, add another layer of screening.
The finished tomatoes should be leathery but not dry. They should bend to the touch. Store them in glass jars with screw-on lids.
To reconstitute, pour a mixture of equal parts vinegar and boiling water over them and let sit a few minutes until chewy. Then, drain and cover with olive oil seasoned with oregano and garlic. Marinate for at least 24 hours.
They’ll keep this way for about a month and be ready to add to spaghetti sauce, salads and cooked vegetables.
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