{"id":3050,"date":"2021-08-13T15:03:10","date_gmt":"2021-08-13T19:03:10","guid":{"rendered":"https:\/\/www.ninebyeighteen.com\/?p=3050"},"modified":"2021-08-13T15:06:10","modified_gmt":"2021-08-13T19:06:10","slug":"preserving-thai-pesto-oven-dried-tomatoes-and-pickles","status":"publish","type":"post","link":"https:\/\/www.ninebyeighteen.com\/?p=3050","title":{"rendered":"Preserving – Thai Basil Pesto, Oven-Dried Tomatoes and Pickles"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

I have so many tomatoes, we cannot keep up with eating them raw. So, I slow-roasted two baking sheets of tomatoes for a few hours (at 325F, but that was too hot, so I reduced it to 250F) and then packed them in olive oil and stored them in the fridge for use in pasta sauces and on pizza.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

I had a ton of Thai basil on my back porch and turned it into Thai basil peanut pesto<\/a>. I served it over pan-seared trout last night for dinner. Delicious!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

And I made more quick refrigerator pickles with the pickling cucumbers form the plot. Yum! The cucumbers are coming to an end, it seems.<\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"

I have so many tomatoes, we cannot keep up with eating them raw. So, I slow-roasted two baking sheets of tomatoes for a few hours (at 325F, but that was…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,51,29,2],"tags":[],"class_list":["post-3050","post","type-post","status-publish","format-standard","hentry","category-cooking","category-preserving","category-summer","category-vegetables"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7mi2j-Nc","_links":{"self":[{"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/posts\/3050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3050"}],"version-history":[{"count":8,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/posts\/3050\/revisions"}],"predecessor-version":[{"id":3067,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/posts\/3050\/revisions\/3067"}],"wp:attachment":[{"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}