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[EarthNSky <erthnsky AT bellsouth.net>]

I'm going to dry some tomatoes.
I love the jars of sun dried tomatoes that you get in the store, the
toms are soaking in olive oil and they are great on bread or pizza or in
pasta salad.  However, I know it is not safe to preserve tomatoes in
olive oil like that.  But it would seem to me, that as long as I got the
tomatoes really really dry, and stored the jars in the refrigerator, it
would be okay.  Of course, I could always store the dry tomatoes
separately and then add them to some oil a week or so before I intend to
use them, but that will take some planning.  I also thought about maybe
just dropping the dried toms in and oil and vinegar Italian style salad
dressing a week or two before they are needed.  Again, planning
required.  Is it worth thinking about to acidify the tomatoes with
vinegar, dry them, and then put them in oil?  Waste of time?
Regular olive oil is a weak acid, but it's not like you can just measure
the pH.

I want to do this...
http://www.scordo.com/2009/08/recipe-homemade-sun-dried-tomatoes-olive-oil.html
Doesn't that look good????

Surely as long as it is prepped in a clean space, stored in the fridge,
and all other precautions are taken, it would be good for a few weeks?


--
Duct tape is like The Force:  There's a Light Side, a Dark Side, and, of
course, it holds the universe together.
EarthNSky Farm, NW Georgia, USA