Principe Borghese - Page 2

Master Shake · August 12, 2020

How about OPALKA?

Father'sDaughter · August 13, 2020

I've taken to using primarily San Marzano types for drying. They are already on the dry side, have almost no gel and very few seeds, and walls just thick enough to hold up to drying. They have almost no flavor fresh, but they are very tasty dried.

August 12, 2020	#16
Master Shake Tomatovillian™ Join Date: Oct 2019 Location: australia Posts: 117	How about OPALKA?

August 13, 2020	#17
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	I've taken to using primarily San Marzano types for drying. They are already on the dry side, have almost no gel and very few seeds, and walls just thick enough to hold up to drying. They have almost no flavor fresh, but they are very tasty dried.