just a head's up. I've been given a LOT of heritage tomatoes in the past two weeks and they, sadly, do NOT roast well. Basically, they turn to mush. An earlier experience roasting tomatoes used beef steak tomatoes...and they work perfectly.
So the heritage didn't work for tomato pie roasting, but I roasted some with a much shorter time (peels did not come off as easily) and made one of my favorite soups: tomato fennel.
Originally posted at Gail's Date: Thu, 20 Mar 1997 From: Marilyn in FL Conditional Note: The soul of this soup is derived from roasting flavorful tomatoes. It is not worth paying $4 a pound (the going rate for a single, large tomato) if they are fresh, but tasteless. In that case, wait...
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For the cherry tomatoes, I tried this appetizer from "Six California Kitchens" from the original owners of the French Kitchen. You blanch the tomatoes in boiling water (she recommends 2-3 seconds...I had to go to 10 seconds) and then immediately in ice water. Once dry, pinch the stem end and the peel should pull off easily. Marinate just before serving in a vodka/balsamic mixture. I had to bump up the balsamic (dried cherry version) and add touch of agave, but it was really quite lovely. Served with tiny bruschetta toasts and the gruyere cocktail biscuits.
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