So the tomato stuff. It is always a surprise how good it tastes. I save the watery part for drinking, soup and marinade. Put the pulp in the food drier, when it is pasty I pack it in a jar & put some oil on top and keep in the fridge. Sadly I have yet to make enough to last more than a week, it is very yummy and adds a big flavor boost to anything you put it in. I am picking up more tomatoes tomorrow so I am working on getting a few jars for the winter. I will post the original receipt for this, in case you can find a roof to dry your paste on.
