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	<title>Salty Seattle &#187; heirloom tomatoes</title>
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	<link>http://www.saltyseattle.com</link>
	<description>Foodie Fashionista and conscious omnivore who loves slow food, modern gastronomy, making salt, bacon-curing and sous vide at home, with wine, in stilettos.</description>
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		<title>Sunday Snippets: Sun-Dried Tomatoes</title>
		<link>http://www.saltyseattle.com/2009/09/sunday-snippets-sun-dried-tomatoes/</link>
		<comments>http://www.saltyseattle.com/2009/09/sunday-snippets-sun-dried-tomatoes/#comments</comments>
		<pubDate>Sun, 20 Sep 2009 19:27:30 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[heirloom tomatoes]]></category>
		<category><![CDATA[sun-dried tomatoes]]></category>
		<category><![CDATA[tomatoes]]></category>

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		<description><![CDATA[In Seattle, we accomplish the “sun-dried” effect in the oven.  Just halve them, throw them in the oven on racks, turn the temperature to 200° with convection on, and wait 3-6 hours depending on the size of your pomodori.  Great way not to waste your amassed stockpile, and think of the uses all winter long!]]></description>
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		<title>Savory Caprese Tart</title>
		<link>http://www.saltyseattle.com/2009/09/tart/</link>
		<comments>http://www.saltyseattle.com/2009/09/tart/#comments</comments>
		<pubDate>Tue, 01 Sep 2009 15:31:35 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Caprese]]></category>
		<category><![CDATA[De Laurenti]]></category>
		<category><![CDATA[heirloom tomatoes]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[tart]]></category>

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		<description><![CDATA[The Power of a Savory Tart in Seattle’s Waning Summer.  It happens every year about this time- tomatoes start growing out my ears! Don’t pretend you don’t know what I mean- between my own garden, friends with P-Patches, and well-meaning farmer’s market vendors who slash the prices on their Aunt Rubies down to a mere $1.99 a pound, I’ve suddenly got more tomatoes than I could ever dream about on a cold, January day. Aaah, the spoils of late August and how to appreciate their divine magnificence…]]></description>
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