This jar holds what used to be ten pounds of San Marzano tomatoes. I included the fresh one for scale. You may be asking, How does one transform ten pounds of tomatoes to fit into a quart-size jar? Answer: Two days of cooking. Although, to be fair, it's mostly hands-off time spent drying the tomatoes in a very low oven. I took the extra step of blanching and peeling the tomatoes, which isn't strictly necessary.
All I can say is that this toil had better be worth it. I've never been a huge fan of sun-dried (or oven-dried, if you will) tomatoes, though I like them well enough. But if I
have these at my disposal through the cold months I may be more likely to use them in salads and soups, either in their current state, soaked in oil, in dressings, or reconstituted.
P.S. Sorry if the Missy Elliott reference was lost on anyone. I'd like to see a Venn diagram of the intersection between gardeners, gourmands, and fans of old-school rap.
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