Ah, dried tomatoes! What better way to capture and intensify the flavor, and add a little chew in the process?
I make no secret of my love for cured meats. In fact, after well over a decade of vegetarianism, the lance that cracked my armor was a single piece of salame.
Making your own kraut is easy, inexpensive, and uses ingredients and equipment you can easily source, if not already on hand. The biggest commitment is time, and almost all of that is inactive.
Sure, it’s grueling, backbreaking, sweaty work, but one day’s effort pays off with a year’s worth of tomatoes.