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" > wrote in message
...
>
> 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.

Somebody!

"Emma Thackery" > wrote in message
...
>
> 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.....

Lisa Aka Pagemaster

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).


```````````````````````

On Tue, 17 Jul 2007 14:51:52 GMT, "Express! Signs & Banners"
> wrote:

>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.

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 crap weather for
past 6 weeks)

Steve

Emma Thackery wrote:
> 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

Emma Thackery > wrote:
> 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" > wrote in message
oups.com...
> Emma Thackery > wrote:
>> 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.

Lisa aka Pagemaster