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Spicy Dried Tomatoes

Not officially served in dollops, unless you, first, purée them with virgin olive oil, these make great garnish for all types of food. Actually, it’s their umami (the scientific term for the taste of glutamates and nucleotides, now widely accepted as the fifth basic taste), that make these so yummy.

Ingredients:

10 Roma tomatoes

A dash (1/16 teaspoon) NapaStyle® gray sea salt

A dash (1/16 teaspoon) of white pepper

2 Tablespoons hot sauce

2 Tablespoons chili powder

Additional “things” needed:

Small drying table for outside.

A screen on which to place tomatoes.

Enough cheesecloth to cover tomatoes without touching them.

Drying screen with legs (squared-3D cover)

Good attitude.

Lots of patience.

Directions:

Slice tomatoes in 8 even slices; soak in hot sauce and chili.

Place on a drying screen.

NOTE: We have made a little 3D box out of screen about 4 inches tall.

Lightly sprinkle with NapaStyle® gray sea salt and spices and place in the hot sun until dry.

Properly ventilate (and keep bugs away) by covering with cheesecloth that doesn’t touch the tomatoes.

Leave in sun every day (don’t forget to bring them in each night) until tomatoes are dry, usually, about one week; although, in humid areas, it will be closer to 2 weeks.

12 fresh tomatoes give about one-ounce of dried.