Instructions: Ive learned , when making anything with grated zucchini, to grate it first and put it in a colander or sieve , then add the salt called for in the recipe to the grated zucchini, weigh down the zucchini with a heavy pot or whatever, and let set & drain for 1 hour or more. Then squeeze out the liquid left in the zucchini, then use as directed. I think this is the French way and it does turn out better.

I was asked about drying tomatoes. Ive been doing this several years with a dehydrator with much success. (They could also be dried in the oven but the dehydrator is much more convenient.) The difference in taste between mine and store bought is unbelievable! And I laugh all the way down the grocery aisle when I look at those little 3 ounce packs of sun-dried tomatoes for $3.29.

Roma (or other paste-type) tomatoes work best, though Ive dried all of the different varieties I grow. Simply wash the tomatoes, slice 1/8 1/4" thick, and place on the racks. Rotate the racks occasionally and dry until the tomatoes slices are leathery. Store in air-tight containers.

I often use the tomatoes in cream sauces to serve over pasta. When I do this, I break the tomato slices up slightly, add a little bit of water, and stick in the microwave for about 30 seconds. This re-hydrates them nicely.

This item was not written by Spike or Jamie, but having been tested, Spike says it is good.

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