Comments on: Cathi’s Oven-Dried Tomatoes

By: JoAnn Draper

JoAnn Draper — Tue, 18 Jan 2011 16:38:51 +0000

I have had the pleasure of watching your show several times .How ever I am never for sure what time it is on. So as you probably have guessed it is by surfing the web that I come across it.My question is can one preserve the dried tomatoes in olive oil if the have been heated hot enough and sealed such as when you can sweet breads? Any help would be appreciated.
JoAnn

By: Beverly

Beverly — Sat, 15 Jan 2011 15:08:47 +0000

Can the sun dried tomatoes be sealed by putting in a hot water bath?

By: Roy Stewart

Roy Stewart — Fri, 18 Dec 2009 17:46:51 +0000

A mate encoraged me to check out this site, brill post, interesting read… keep up the nice work!

By: Chef

Chef — Mon, 20 Aug 2007 14:26:30 +0000

As you might have guessed from the oven dried tomato episode, I’m not a big ‘canner’, however I have read up on different techniques. It seems that using oilve oil is fine if used in real moderation. Some recipes call for one tablespoon per twenty pounds of tomatoes. At that level I might be inclined to leave it out since I’m not sure the oil is even discernible. When I purchase tomatoes in bulk, I will either dry them or cook, bag and freeze the sauce. However I do appreciate a good home canned vegetable! I lean toward my comfort zone which is freezing. My relatives in southern Italy always canned tomatoes, it seemed by the metric ton! Their root cellar was overflowing with everything harvested from the summer. Their canned tomatoes contained water, salt, citric acid and basil. The oil and garlic was added after the tomatoes were opened and cooked.

By: margaret

margaret — Sun, 19 Aug 2007 10:04:22 +0000

I have besen canning tomatoes for years. I would like to know your version of preparing and canning. is it safe to use olive oil in the oprocess when canning.

By: Chef

Chef — Tue, 01 May 2007 20:19:33 +0000

Crohn’s disease, IBS and IBD can be attributed to many things with diet topping the list. Any white flour in my recipes can be swapped out with whole wheat. You can make virtually any ‘from scratch’ pasta recipe with whole wheat all purpose flour without changing the basic recipe. What is it that was not satisfactory about whole wheat pasta? Commercial pasta ( I use Barilla) does tend to be more al dente or firmer than white pasta, which can really be a plus, and generally very mild in flavor, if you haven’t I would give it a try. If you are near a health food store you may check into spelt, rice, buckwheat or other grain pastas available. Should you have a moment, I’m curious what advice you’ve been given about the do not eat foods list and what has been recommended. Thanks for writing and I look forward to hearing from you.

By: anngiordano

anngiordano — Mon, 30 Apr 2007 17:04:00 +0000

My daughter who has converted to vegetarian for most of her meals although she still will eat chicken and fish has recently been told that she has chrones/ulserated colitis ibd. We are now trying to deal with this by watching all that she eats. Unfortunately, she is Italian and she loves pasta, however, shite flour is a big nn no. Can you give me a recipe that will allow me to make my own pasta without using white flour or at least limiting the amount of flour inthe recipe? I know about whole Wheat pasta and it has not been satisfactory because of the consistancy of the pasta. I watch your show all the time and have made quite a few of your recipes, especially the chickpea and bolognese recipes before she was told not to use white flour. any help you can give would be really appreciated. thank you