Hey MoNJ, question about your tomato gratin (linked)

M

marilynfl

Moderator
I've been waiting for the neighbor to supply me with fresh NC heritage tomatoes, but they aren't ripening. It's been almost a month and tomatoes are still hard and green. Could be the "rained for forty days & forty nights" weather we've had (only in our case it's rained for 8 solid weeks, so amending that biblical reference to 56 friggin' days & 56 friggin' nights) or some other reason they aren't ripening.

I do have a container of organic mixed cherry tomatoes, various sizes and shapes (red, orange, yellow). Would those work? Or do I need to have slabs of meaty interior tomato for this to be worthy?

Thanks.

https://finerkitchens.com/swap/forum1/273020_Made_this_tomato_gratin_the_other_nightwow_was_it_goodThe_smell_of_it_baking_

 
I think you need those meaty interiors aka super juicy for this to hit the mark

The juices really are what make the dish, not sure you'd have enough.

Tomatoes at the farmers market can be pricey, but our market has a bruised box where they're much cheaper if you don't mind cutting around the spots. They really don't have to be heirloom.

CI also says the large tomatoes on the vine in the supermarket can be subbed in, Also, I added notes to add more garlic and I threw in some onion and garlic powder and chiffonaded basil on top.

The tomato farmer told me that tomatoes favorite weather is 90 during the day and 70 at night--your neighbor may have to pick them and force ripening. That may take til October. smileys/frown.gif
Hope that helps!

M

 
I read the comments section of the recipe and one person made it twice

the second time:
"Second time I made this, I used cherry tomatoes and just gave them a light smash with a potato masher while cooking. Saved a lot on prep time."
Another poster said they used cherry tomatoes and added V-8 and dry vermouth. Not sure about that one!
The object really is to reduce and concentrate the juices.

 
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