Given that there's simply loads of time yet, it would be interesting to let this thread 'ramble' for a while, because there are loads of peeps with loads of recipes and ideas on the subject, and we are all bound to learn from it.
It would be really interesting to learn from the varieties that people grow for the purpose of drying/semi-drying, for comparison later, no?
Ignore me if you don't feel like starting it as a proper thread - I won't be offended!
I am growing two varieties for the sole purpose of 'semi-drying' in my Rayburn. And by 'semi-drying' I mean 'not totally dried and useless for cooking! More 'Sun-Blushed', still with a bit of 'body' in the tomato, and just completely loads and loads of sunblushed taste, in olive oil. (Part of tonight's dinner actually....)
The varieties I am growing this year are: San Mazano, and Romano (both upright cordons), and far les 'messy/untidy' than Roma me thinks !! |