Method:
Pre-heat oven to 210F. Cut tomatoes in half horizontally and place on a layer of rock salt. Drizzle with balsamic vinegar and olive oil, sprinkle with thyme and cracked pepper. Place in oven for a couple of hours. Keep in olive oil in the refrigerator.
Preheat oven to 200F or the lowest setting on a gas oven. Choose tomatoes that are as similar in size as possible. Cut tomatoes in half horizontally - removing the seeds is optional - and place them cut-side up and without touching each other on cake racks, perforated pans, or oven racks covered with foil and pierced with vent holes. Sprinkle with salt if desired. Bake in a closed, preheated oven for 6 - 12 hours until shriveled and dry. Keep checking and remove tomatoes as they are done. Store in airtight plastic bags or jars.
Sundried tomatoes are more concentrated in flavor, which may give the perception of being less acidic compared to fresh tomatoes. However, they still contain a similar level of acidity as they have not been processed to reduce their acidic content.
It is a way to make sundried bricks (used in ancient times).
cut them in half, remove the seeds and salt them (optional). then you have to options though they both come out the same. 1) put them in an oven at low temp (150 to 200). dont go too high or they will burn. it takes HOURS. anywhere from 5 - a whole day. depending on your oven and tomatoes. 2) put them outside. either cover them or put them in your car. ive never done this so idk how long it takes. then make sure to thank god for 'sundried' tomatoes and enjoy!
Adobe.
I suppose Lycopene make fresh tomatoes colorful
That is approximately 3 tomatoes
you just don't make sense
NO!
yeah!!!
Salsa?
No.
You are thinking of Augustus.