We all have good intentions when it comes to eating right.  But sometimes those good intentions at the grocery store go neglected at home in the fridge.  If you are like me, you hate to see your valuable vegetables go to waste because you didn’t eat them or know what to do with them. 

Here’s an article from Food Network Kitchen to help you use up those veggies before they go bad.  Here’s an idea for tomatoes…

“When tomatoes start to get wrinkly, halve them and arrange cut-side up on a sheet pan. Sprinkle with salt and bake in a low oven for several hours. Remove them when they still have some moisture and flexibility, and use them like classic sun-dried tomatoes. Or keep going for several hours more, until they are bone-dry; if you can resist just popping them like chips, pulverize them into a savory powder that can be scattered over salads, eggs, seafood and more.”

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