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RE: link to tomato story


My method is easy easy, but I don't care what they look like since I'm
making sauce. Take your shallow roasting pan, smear some olive oil in the
bottom so the tomatoes don't stick, hack up the tomatoes and dump them in
the pan. Stick it in the oven at 350F. Or higher if you like a more
carmelized flavor but then you have to watch closely. Stir them every 20
minutes or so. When it looks as thick as you want, take it out. I make a few
quarts at a time so it takes several hours.  
Want it pretty? Cut the tomatoes in half, place them on the oiled pan with
cut side up. Sprinkle with whatever seasonings sound good to you. (Wait till
the last 10 minutes or so to add fresh parmesan). Check after 20-30 minutes,
they should look soft and a little browned on top. Take 'em out and put on a
plate. 

Cyndi

-----Original Message-----
From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On Behalf
Of Theresa
Sent: Wednesday, March 22, 2006 7:51 PM
To: gardenchat@hort.net
Subject: Re: [CHAT] link to tomato story

How do you roast tomatos?  I've always wondered about this-

Theresa

Johnson Cyndi D Civ 95 CG/SCSRT wrote:

>I just knew there was a reason I was canning all that tomato sauce. And the
>whole tomatoes. And the salsa. And the chili sauce. And freezing roasted
>tomato, umm, stuff. I wonder if dehydrated tomatoes count?
>
>Cyndi
>
>-----Original Message-----
>From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On
Behalf
>Of Donna
>Sent: Wednesday, March 22, 2006 2:36 AM
>To: gardenchat list
>Subject: [CHAT] link to tomato story
>
>Hey Jim.... you need to send us northerners your
>tomatoes. 
>
>http://blogs.health.yahoo.com/experts/weightkoch/4001/a-tomato-a-day
>
>Donna
>
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