Tomato Touché

Last February a dear friend gave me San Marzano tomato seeds from Italian Franchi Seeds to grow. Fast forward to August, and it was time to harvest. San Marzano tomatoes make a beautiful sauce, but I wanted to dehydrate them, a first for me. I have a setting on my oven, and used that method over night.

Beautiful crimson color matched with a flavorful tomato intensity, I wished I had grown more of these tomatoes. Remembering a quick recipe from Alice Waters, The Art of Simple Food II, I made her Crostini with Dried Roma Tomatoes, Anchovies, and Capers. This recipe is made with simple but ingredients you most likely have in your pantry, and with the star addition of dried Roma Tomatoes.

Anchovies, Capers, Olive Oil and Dried Roma Tomatoes

Dried Roma Tomatoes, Anchovies, and Caper Mixture Ready for Crusty Bread

Lovingly Adapted from Alice Waters, The Art of Simple Food II — Lovingly Adapted from Alice Waters, *The Art of Simple Food II*

Waters likes to add fresh chopped parsley or marjoram to each crostini for a touch of green, punch, and texture.

Please share if you dehydrate tomatoes or other foods you grow. Please share if you have a great Roma tomato recipe.

Books, Kitchen Garden, Herbs, Recipes, GardenBonnie Jo ManionSeptember 16, 2020Franchi Seeds, Alice Waters, The Art of Simple Food II, San Marzano tomatoes, Dehydrated Tomatoes, Simple recipe, SimplicityComment