I roast tomatoes the same way I do peppers. Cut them and place them skin side up on a jelly roll pan. Blacken them under the broiler. Put another jelly roll pan on the hot pan full of roasted whatever. Let them steam a bit. Pluck the skins off. It is so easy and quick I rarely roast more than I need. I use both in my shrimp and grits. Cook thick cut peppered bacon and set it aside, leaving the fat in the pan. Sweat minced shallot, add the roasted tomatoes (lots) and peppers, sprinkle very lightly with a bit of flour. Hit it with white wine. A sparkler is terrific. I like to drink Sokol Blosser Bluebird with this. Toss in the shrimp and turn 'em pink but not overcooked. Serve with goat cheese grits.
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