What's cooking?

Very well! You're not cheating.

 

Jeffery, perhaps one of these could replace that cumbersome nakiri?

 

Brilliant! Now where to put Anton's handle......

 

My girlfriends parents brought a couple of litres chanterelles today. Also I've found that the clay-pot is great for baking potatoes and the like.

http://imgur.com/jracsic

 

Love chanterelles!

Tomatoes have arrived at the farm stand near my house. Romas for oven roasting:




And ready to go into the oven for 7 or 8 hours:

 

And now I'm curious what they looked like after 8 hours in the oven.

 

Yes me too. I imagine that may be some tasty tomatoes...

 

show the after pics lucretia!

 

No real "after" pictures, but here's one about 4-5 hours in. I start pulling them when they look like the ones a little low and left of center. The rest go back in the oven. When you poke them with tongs you don't get any juice, but they're still plenty moist and tender instead of leathery.

 

Here are some of the finished tomatoes ready to make into tomato cheese toast for breakfast:





Time for breakfast! Just need a big cuppa tea:

 

I may have to try this! Looks better than sun-dried tomatoes. What temperature are you keeping your oven on? Any other things to do/consider?

 

Yeah, thanks. Looks really yummy.

 

Lucretia, do tell more. I have 4 roma plants just turning ripe and i'll need to make a move of some sort. oil them? salt them? how do you store them after roasting? oven temp?
Hey, I don't even know enough to be dangerous:k

 

Super easy way to put up the tomatoes. Preheat the oven to around 200-210 degrees F. (93-99 deg C)

Slice the tomatoes in half lengthwise. Cut away any nasty bits. (I nick out the stem, but it's not necessary. I'm just picky.)

Rub a little olive oil on a baking sheet (cover with aluminum foil first for easier cleanup.) Put tomatoes on baking sheet, drizzle with olive oil and sprinkle a little salt on them. Stick them in the oven until they're as done as you like them. The time in the oven can really vary. I use a convection oven--I think it's much quicker. The lady who told me how to do these didn't use convection and it seems like hers took about 12 hours to get as done as she wanted them. It depends on how many tomatoes you cram in there, too. These were some of the last ones, and they were spread out on the baking sheet and were done in about 4 1/2 hours:



As far as storing them goes, I just put 8 or 10 pieces in one of those little snack-size ziplocs and then put all the small ziplocs in a gallon bag in the freezer. Then you can just grab as many as you need when you want them. They get a little soggy when you take them out, but they're little flavor bombs. The texture comes back pretty well on a baked sandwich, so you could probably toast the thawed tomatoes a bit and dry them back out if the texture was a concern. I use them instead of paste in a lot of dishes so it's not an issue. Also good for "sauce" on an emergency pizza on a tortilla.

 

Love it- Thanks Lucretia!

 

Yup, thanks! I'm definitely gonna try this.

 

I despise tomatoes but even I want to try this. The salt and olive oil changes the flavor some I bet.

 

The best thing is it's an easy way to get a lot of tomatoes put up in a smaller space. Went from ~25 lb before to about 5 lbs after.

Another good thing to do when you're finished is to take a piece of bread and swab the pan drippings--salty olive oil with a hint of tomato goodness. Just part of cleaning up.

 

Excellent!

 

My neighbor foisted a 2000 lb Zucchini on me. Made up some casseroles of it with some light tomato and parmigiano fixings.

PDG.