If I were to oven-dry my tomatoes and pack them in olive oil, would I need to heat-process them? I've asked a couple of local canning experts, including a county extension agent, and no one's had anything more than a shrug of the shoulders to offer. What does the collective wisdom here say? Thank you!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.