Tuesday, June 01, 2004
I ran a tomato-off with two contrasting recipes: 400 F for 30 min and 200 F for 8 hours (!). I liked the 8 hr version much better, although it was a bit drier than I'm used to with the deli version.
Clotilde of Chocolate and Zucchini recently had a bit on "tomates confites" on her blog; she cooked them at 200 F for 3 hours, which I thought meant would mean more roasted tomatoes if I liked them. She also put 1 teaspoon of sugar on them as well as salt, pepper, and oil before they roasted.
I tried this out except the tomatoes roasted for 6 hours, not 3 (I didn't like how they looked at 3 hours). Then I (as usual) put them in a container with olive oil and crushed garlic. Last night I couldn't stop eating them as the pasta boiled, so this one is a winner. The spoonful of sugar really brought the sweetness out.