This year is just so much better than last year in the garden. We don't have huge amounts of larger tomatoes yet but we have a great many "cherry" and other patio-type tomatoes. I was thinking of slow-roasting some but most of the recipes seem to call for Roma types for that. Does anyone have experience slow-roasting non-Romas? If so, I'd appreciate any hints you might have.
As usual (except for last horrible year), the Sweet Baby Girl production is just fantastic. And they taste wonderful. We tried "Tammy G" this year too and, while they bear heavily, they don't taste quite as good as the Sweet Baby Girls and they fall off the vine so easily.
Emma -- "When fascism comes to America it will be wrapped in the flag and carrying a cross." Sinclair Lewis
"Emma Thackery" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
This year is just so much better than last year in the garden. We don't have huge amounts of larger tomatoes yet but we have a great many "cherry" and other patio-type tomatoes. I was thinking of slow-roasting some but most of the recipes seem to call for Roma types for that. Does anyone have experience slow-roasting non-Romas? If so, I'd appreciate any hints you might have.
As usual (except for last horrible year), the Sweet Baby Girl production is just fantastic. And they taste wonderful. We tried "Tammy G" this year too and, while they bear heavily, they don't taste quite as good as the Sweet Baby Girls and they fall off the vine so easily.
Emma -- "When fascism comes to America it will be wrapped in the flag and carrying a cross." Sinclair Lewis
However cherry tomatoes unless they are the larger varieties can get a big bitter as they begin to dehydrate a bit so I wouldn't recommend slow roasting. Fire roasting (charring the outside) works better. Something similar to fire roasting chilies. I then remove the blacked skins I then use them in pasta dishes both hot and cold.
"Emma Thackery" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
This year is just so much better than last year in the garden. We don't have huge amounts of larger tomatoes yet but we have a great many "cherry" and other patio-type tomatoes. I was thinking of slow-roasting some but most of the recipes seem to call for Roma types for that. Does anyone have experience slow-roasting non-Romas? If so, I'd appreciate any hints you might have.
As usual (except for last horrible year), the Sweet Baby Girl production is just fantastic. And they taste wonderful. We tried "Tammy G" this year too and, while they bear heavily, they don't taste quite as good as the Sweet Baby Girls and they fall off the vine so easily.
Emma -- "When fascism comes to America it will be wrapped in the flag and carrying a cross." Sinclair Lewis
I've slow roasted cherry tomatoes with olive oil, salt and pepper for a Sarah Molton recipe. And while you do have to watch them to make sure they don't "char" (the charred ones will lose a bit of their sweetness) the results are pretty darn good. I can't remember the exact proportions of everything. But it was the slow roasted cherry tomatoes, crumbled goat cheese, fresh torn basil, olive oil, a cup of the pasta water and salt and pepper to taste. It was loverly.....
This year is just so much better than last year in the garden. We don't have huge amounts of larger tomatoes yet but we have a great many "cherry" and other patio-type tomatoes. I was thinking of slow-roasting some but most of the recipes seem to call for Roma types for that. Does anyone have experience slow-roasting non-Romas? If so, I'd appreciate any hints you might have.
Roast them in a smoker with pecan wood for the first hour at 180F and then them dry out further, aother 2 hours or so, to 50% moisture. Tomatoes should be cut in 1" thicknesses and placed on foil with little olive oil (refined, not EVOO).
I slow roast them whole with crushed garlic cloves, rosemary and some olive oil.
Having got off to a good start with a total of 18 plants covering 7 new varities from a specialist garden centre, it looks like mildew will kill most of them ! (I'm in central France and we have had [censored] weather for past 6 weeks)
Steve
Emma Thackery said:
This year is just so much better than last year in the garden. We don't have huge amounts of larger tomatoes yet but we have a great many "cherry" and other patio-type tomatoes. I was thinking of slow-roasting some but most of the recipes seem to call for Roma types for that. Does anyone have experience slow-roasting non-Romas? If so, I'd appreciate any hints you might have.
As usual (except for last horrible year), the Sweet Baby Girl production is just fantastic. And they taste wonderful. We tried "Tammy G" this year too and, while they bear heavily, they don't taste quite as good as the Sweet Baby Girls and they fall off the vine so easily.
This topic is *very* topical! I just asked Andy this morning if he'd ever made oven dried tomatoes (we were talking about focaccia in chat at the time).
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Express! Signs & Banners said:
I've slow roasted cherry tomatoes with olive oil, salt and pepper for a Sarah Molton recipe. And while you do have to watch them to make sure they don't "char" (the charred ones will lose a bit of their sweetness) the results are pretty darn good. I can't remember the exact proportions of everything. But it was the slow roasted cherry tomatoes, crumbled goat cheese, fresh torn basil, olive oil, a cup of the pasta water and salt and pepper to taste. It was loverly.....
--
A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.
We don't have huge amounts of larger tomatoes yet but we have a great many "cherry" and other patio-type tomatoes. I was thinking of slow-roasting some but most of the recipes seem to call for Roma types for that.
By slow roasting do you mean dehydrating? Salad tomatoes do not dehydrate well, they contain too great a ratio of water to solid. Salad tomatoes are not good for sauce either... but if you don't mind the seeds and skins there is no reason you can't use them for salsa, or stewing.
"Sheldon" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Emma Thackery said:
We don't have huge amounts of larger tomatoes yet but we have a great many "cherry" and other patio-type tomatoes. I was thinking of slow-roasting some but most of the recipes seem to call for Roma types for that.
By slow roasting do you mean dehydrating? Salad tomatoes do not dehydrate well, they contain too great a ratio of water to solid. Salad tomatoes are not good for sauce either... but if you don't mind the seeds and skins there is no reason you can't use them for salsa, or stewing.
The way I think of slow roasted cherry tomatoes is in a low oven for a variable amount of time. Last time I did it, I used a 250 oven for about 2.5 hours, I'm not trying to get them dry and leathery all over. Just browned and dry around the edges and still moist in the center. I then use them right away in what ever dish I need them for. This concentrates the sugars a bit, but still retains the tomato bite.
