I made this tonight because I wanted a spinach version of my Classic Cream of Mushroom soup. It turned out so delicious! It’s very easy and only takes about 10 minutes to make. This soup is also a beautiful colour :)
Ok, this is a huge recipe, it makes 9 trays full of bread… but I am sure you can adjust it to whatever amount of tomatoes you have. We have so many tomatoes still standing in the hallway, waiting to be used in some way, so I tried this recipe here and am so happy with the outcome. It tastes absolutely awesome!!! Great pizza flavour, just good on its own with out anything on it!
I used Roma tomatoes as they are less juicy, and after I added everything I waited for 30 minutes to have it set a bit more, then divided it on the 9 teflex/baking paper sheets.
I let it dehydrate on 145F for 2 hours as there is a lot of moisture in… you could even go for 2 1/2 hours… then I turned it down to 105F for another 5 hours and then flipped the sheets onto the normal trays (it might take longer to flip, you got to check). Then dehydrate for another 10-12 hours until it reaches your desired dryness.
The aroma throughout the house is amazing and it takes great and fills you up! I served it with a cashew creme cheese (basic recipe), and added some frozen jalapeno pieces while processing the cheese. Then arranged marinated portabello mushroom slices on it. It also tastes really great with fresh tomato on it, complements really nice.
Submitted by nasagirl on October 11, 2008 - 10:41pm
1 or 2 servings
the autumn olive is usually found wild during late summer and fall, it is very prolific. it can be very tart sometimes and “turn’s your mouth inside out.” that is why it is sometimes important to add syrups to this topping. the berry has little silver specks on it and very high in lycopine. it is found only in the wild right now so you may have to research it before you harvest it.