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Just wondering as I stand here grilling tomatoes...

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Has anyone tried dried tomatoes as a way to add color to a saggar? I'm asking because I have several sheets of aluminum  foil tomatoes have been grilled on, leaving the liquids dried with bits of seeds and such. Tomatoes are acidic, and I plan on trying a piece or two in my next firing, unless someone can tell me why I shouldn't. Opinions?

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Try it!  I can't think of much in a tomato that would color it, but you never know until you try!  The red color of tomatoes comes from lycopene, which would burn out, but it probably has plenty of sodium, phosphorus and potassium, so could flux something else in the saggar.

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