Tomatoes on the Egg

Unknown

I've seen some great pics and recipes on this forum for some slow cookin' tomatoes. Of course, I didn't save any of them.[p]Anyone that can provide some help would be greatly appreciated. Going to try my first batch tomorrow hopefully.[p]Thanks!

Unknown

Harris Buck,[p]Tomatoes, Dried, Chubby

Yesterday...I had the most wonderful smelling house...if you're Itallian, or Itallian at heart!!In order to get better flavor from tomatos this time of year I occassionally watch for Roma's (on sale), buy a bunch, and spend a couple days slow roasting/drying them to concentrate the flavors!!Pretty simple..



1 Slice lengthways....scoop out most of the seeds and juice.
2 Drizzle with "good" Extra Virgin Olive Oil and Balsamic.
3 Sprinkle with diced garlic, fresh ground black pepper, grey salt, sweet basil... and thyme.
4 Slow roast on a cooling rack over a sheet (or jelly roll) pan for 3-4 hours @ 275.
5 If you have a Convection oven...use it!
6 Store in the Refrigerator.


Recipe Type
Condiment

Recipe Source
Author: Chubby[p]Source: BGE Forum, Chubby, 03/03/06[p]They sure come in handy for salads, pasta dishes, or as a condiment on sandwiches!![p]They're a staple at "Chubby's Crib".. all year round!![p]Evans


[p]

Unknown

Harris Buck,[p]I roast tomatoes all the time on the Egg... and serve them alongside whatever else is ready at eatin' time. I have never roasted tomatoes for long-term storage...[p]I halve them, or slice 'em thick... douse 'em with OO, salt & pepper, a little [just a little] Italian seasoning and give them long, slow heat, them pull them just before raising the heat for steaks, or whatever.[p]I put them right on the grill... and sprinkle them with a little finishing EVOO when they come off the grill... [p]The sugars concentrate... and guests always complain they want more... never any left over.[p]You can do just about any veggie right on the grill with OO and seasoning... but tomatoes can be slow roasted...[p]~ Best[p]~ Broc

GirlyEgg

Broc, just across the Muddy Mo from Omaha,
I use an adapted version of Martha Stewart's "Oven Dried Tomatoes" (link below)
I did them on a pizza pan (parchment underneath), indirect at 250 for about 2 hours or until they were "dried"
[p][p]Here's the finished product
[p]I normally use plum tomatoes since they are the best "cooking" tomato (low moisture) and the sugar sweetens them up nicely for use as a tomato "paste", with pasta, or I like it on toasted ciabatta bread with a little mayo! yum!
[ul][li]Martha's Oven Dried Tomatoes[/ul]

GirlyEgg

oh yea.. I sometimes add a little apple chip to give a nice smokey flavor ala chipotle....

Rick's Tropical Delight

<p />Harris Buck,
crab stuffed tomatoes![p][p][p][p]i can't remember how i did that, hahaa