Oven-dried tomatoes

Prep Time: 15 minutes
Cook Time: 6 hours
Ingredients:

* 5 pounds (2.5 kg) Roma (oval) tomatoes
* Fine sea salt

Preparation:
Preheat oven to 200 degrees F. (100 degrees C.; gas mark 1), or the lowest setting possible. Remove the oven racks.

Trim and discard the stem ends of the tomatoes. Halve each tomato lengthwise. Arrange the tomatoes, cut side up, side by side and crosswise on cake racks set on the oven racks. Do not allow the tomatoes to touch one another. Sprinkle lightly with salt.

Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle. Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks. (Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it is dried.)

Transfer the tomatoes to zipper-lock bags. The tomatoes will last indefinitely.

Yield: 2 cups (500 ml)

RED POTATOES WITH CHEESE AND BACON

6-8 red small red potatoes
1 stick butter
1 pkg Hormel real bacon pieces
3/4 cup shredded cheddar
garlic salt
freshly ground pepper
salt
olive oil

Preheat oven to 375°F.

Wash potatoes and cut into quarters. Grease bottom and sides of glass baking dish with olive oil.

Place potatoes in a dish and slice stick of butter into 1 tablespoon pats and place on top of potatoes.

Sprinkle with salt, pepper, and garlic salt. Cover with foil and bake until potatoes are tender, about 30 minutes. Remove foil and cover with cheese and bacon pieces.

Place back in oven until cheese is melted, about 5-10 minutes.

These are a great accompaniment to grilled meats and poultry.

Italian or Cubanelle Peppers

Cubanelle peppers are similar to Anaheim peppers but slightly less flavorful. They are considered a sweet pepper. Cubanelles can be stuffed or used in salads and casseroles. Also good on pizzas or subs.

Cubanelle peppers are long and tapered, and either red or pale green or yellow. They can be substituted in recipes calling for Anaheim peppers. The cubanelle should be firm, smooth and glossy.