I knew this was coming. I remember swearing I’d never eat another tomato around this time each year as a kid.
I HAVE TOO MANY TOMATOES!
And we don’t even like tomatoes all that much, can’t distinguish much between the 16 varieties I’m growing. Aside from the gazpacho and the first sandwiches, I think I prefer them cooked.
So I’m trying various recipes, parking them here, and looking for input. Ideas for “beefsteak” tomatoes especially appreciated. Paste tomatoes seem to have more options, especially my favorite Hot and Spicy Hyderabadi Tomato Chutney , which I can never get enough of.
This is the one I’m doing this evening, with some New Big Dwarf (I think!) that were surprisingly meaty.
At 350, for 2-4 hours! And yes, it’s close to 100 degrees F today . It’s a dry heat, but still.
Some say 200 for one hour, peeled or not peeled, sliced or halved, drain every 20 minutes, on a rack, bottoms up or bottoms down.
Not doing cherries right now, although I remember a great one I’ll park if I see it.
“… when you start comparing people’s methods for roasting tomatoes, you’ll think the world has gone mad. Some tell you to roast at 450 degrees for 30 minutes. Some tell you to roast at 250 degrees for 3 hours. Others say 350 for 2 hours. What is going on?…”