During my "preserve tomatoes NOW" frenzy last month, I roasted pans and pans of tomatoes to put through the food mill and store in freezer bags.
Then I made a couple of batches of oven-dried tomatoes so we could have tomato chunks in our food this winter, not just sauce.
This was intentional:
I've got a bag of 'em in the freezer.
The mushroom guy at the Marin farmers market sells mushrooms in paper bags, and he told us to let them get a little shriveled for extra concentration. It works, as long as they stay dryish — no slippery mold allowed. So this was more-or-less intentional: But the past couple of days have been busy in a non-kitchen, non-patio sort of way, and this was not intentional:
(Click the picture for a really scary peek at inadvertent herb dehydration.) A healthy dose of water failed to return my oregano plant to health. So I did the sensible thing. I picked all the dried leaves off, and now I have enough "preserved summer oregano, vintage 2005" to get me through the winter.
PS: I'm also saving a few tomato leaves in the freezer. Chef Paul Bertolli says a leaf or two is a thrilling — and nontoxic — addition to tomato sauces; remove it after cooking, like a bay leaf. Save 'em if ya got 'em.