Hmm, I’ve only seen them in Japan, at high-end department store food halls, or at B2B food expos.
I wish I had a more useful response for you, since they were a bona fide dessert treat.
That’s what I thought after google searching and Google Translate help. I would be open to trying to grow them from seeds saved from the fresh tomatoes, but my experience with trying this with branded premium tomatoes have all failed as the proprietary varieties are hybrids, not open pollenated. Maybe they will sell them in the US one day.
My tomatoes are late this year, but I got a good haul yesterday in my small urban backyard. These, along with the piles on the windowsill and other counter, will keep me busy for a while. Freezing the small ones and roasting and milling some large, milling some raw to freeze. And eating a lot of toasted tomato sandwiches.
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Ottolenghi had his take on Shrimp Saganaki in the New York Times magazine yesterday, adding chipotle, ancho and hot pepper to Shrimp Saganaki.
He adds cilantro, instead of oregano, parsley, and/or dill.
https://www.nytimes.com/2024/09/11/magazine/shrimp-saganaki-summer-recipe.html
That would be too much garlic for us, and too much feta for us.
I usually use 3 to 4 ounces of feta to 1 lb of shrimp.
I’ll make a variation with 1 clove of garlic in total tonight.
Here’s a more typical shrimp saganaki, with parsley, oregano or dill .
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Are you growing tomatoes this year? I’m still a fan of the Dwarf Tomato Project!
Some of this year’s Dwarf Tomato Project plants
Not quite ready but almost! Planning to try gazpacho with half sour pickles for the cucumbers.
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I am! I’ve got 10 plants, all indeterminate, mostly heirlooms. My only hybrid, Early Girl, is the only one who has given me any ripe tomatoes yet, and I’m fairly unimpressed with their flavor - they taste like any old grocery store tomato. Two Golden Boys reached breaker stage yesterday as well, so they’re on my counter ripening.
I’m waiting with bated breath for my first Purple Cherokee, Black Krim and Brandywine, but so far they are green green GREEN! Hurry up and ripen, dammit!
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My full size tomatoes are all in the green stage, except for the few that were showing slight coloring before being eaten by squirrels. Small cherry and grape tomatoes have started ripening, losing about half to birds. One Cherokee Carbon I picked at first color hint has ripened indoors, salad time soon.
I agreed long ago that Early Girl was not worth growing.
On another front, every hot pepper plant has been eaten by rabbits. There is a family of four cotton tails that happily munch clover and weeds from my lawn. I know they were responsible for the peppercide as I saw one of them in the act, happily eating leaves and stems.
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Two purple cherokees (the one last year wasn’t enough), one black cherry, and new this year, 2 Amish pastes. The latter are NOT doing well - yellow/brown already, not much fruit, and nothing has broken color or even close. The other three are happier.
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I bought one fairly mature tomato plant for head start, and we have had 4 big tomatoes that have weighed at least half a pound each from it so far. I will have to check which variety it is. They have been the best tasting tomatoes I have grown in 20 years.
I’ve included my hand for scale. Darn hangnail!
I am growing 15 plants this year.
One is a grape tomato in a container.
The other 14 plants are planted in the ground
Two are a variety called Montreal that were grown from seed, one black Krim that is really slow to blossom, and four plants are called Glamour.
I’ll have to look at the other varieties I planted. I didn’t plant any yellow or orange tomatoes this year.
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My first Purple Cherokee has reached breaker stage and I am SALIVATING waiting for it to ripen. Letting it go a little longer on the plant to hopefully ensure full flavor development.
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An energetic internet browser brought this report to our attention:
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I ALWAYS buy Cento if it is an option. Their regular, non-San Marzano, tomatoes are terrific, as are the SMs. Their hoagie spread is fantastic.
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I love the use of half sours. My next planned gazpacho tinkering is to roast and peel the red bell pepper.
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Yup, it’s tomato season. So I’ve made pico de gallo….and that also means chilaquiles. BLTs later.
I bought some tomato plants but not enough sun, so I gave to my brother in SoCal. There’s a farmers market near me, so I get them there.
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Cool implement. I roast mine on a sheet pan. As I pull them out from the broiler, I put a matching sheet pan on top to make a clamshell. The peppers steam for a few minutes and you can just pluck the skins off.
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Jealous of all the beauts! Here in SE PA, no local tomatoes yet.
Central PA here. We’re just starting out.
