Had a decent amount of tomatos from our little garden so...
I just popped in a tray of our oven dried/roasted tomatos with parm, salt, pepper, basil, and a touch of olive oil. Trying out the convection feature on the relatively new oven since someone asked the question in the recent dehydrator thread. Temp would only go as low as 170, although I'm not sure if that's because that is as low as it will go or because I had the oven on earlier roasting a beet for a beet green, orange segment, beet slices salad for dinner and 170 is what the oven had cooled down to. Regardless, it will be interesting to see if the convection effect has any difference on the drying/roasting time.
We decided to use the rest of the tomatos in a basic Italian fresh tomato sauce instead of roasting them all. Penne alla vodka is probably in our future.
Off to supreme some oranges for the salad and they are blood oranges, yummy.
I just popped in a tray of our oven dried/roasted tomatos with parm, salt, pepper, basil, and a touch of olive oil. Trying out the convection feature on the relatively new oven since someone asked the question in the recent dehydrator thread. Temp would only go as low as 170, although I'm not sure if that's because that is as low as it will go or because I had the oven on earlier roasting a beet for a beet green, orange segment, beet slices salad for dinner and 170 is what the oven had cooled down to. Regardless, it will be interesting to see if the convection effect has any difference on the drying/roasting time.
We decided to use the rest of the tomatos in a basic Italian fresh tomato sauce instead of roasting them all. Penne alla vodka is probably in our future.
Off to supreme some oranges for the salad and they are blood oranges, yummy.