Before
After 4.5 hours at 325°.(Sorry about the flash on the white plate. It was unavoidable, but *yikes!*)
If it seems to you like that many fresh tomatoes should make a lot more roasted ones than are shown resting on the blinding-white plate, you would be right! These babies are so dang tasty we can't leave 'em alone and have already demolished about half of the finished product. Now that's gooooood.
Many thanks to Lisa E. for the recipe and Angelina for posting it along with lovely pictures that I found overwhelmingly inspiring. They used some beautiful Beefsteak or some other big, fat slicing tomatoes. I had only small specimens, though being at their ripe and juicy best, the flavor is absolutely astounding! I wish I had roasted a bushel of those little sweeties!
Next year, my Darlings, next year...
4 comments:
Me too-next year I will start early with the roasting. It looks like you actually made quite a lot of them! Unlike mine I bet yours were all from your garden huh?
Oooh, I like it when you talk saucy to your produce!
Sshh, don't tell anyone: I'm not a fan of roasted tomatoes. I know, that's pretty much sacrilege, but I'm not. Maybe I would like this kind. I don't know, though, because I didn't try it. Maybe next year...
Yes, Angelina, they are home grown. These are the ones I saved from the rain. Many of them ripened in my garage and you'd never know it didn't happen on the bush.
Lisa, you know what a challenge it is for me to speak of food in general without it sounding like low-budget porn...
Saucy talk to tomatoes?
MmmmmHmmmm! ;)
So desiccated is just another word for "dried"? I always thought that word had much more sinister implications ...
Ya learn something new every day!
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