Thanks to Smitten Kitchen, who inspired Wild Suburbia, who inspired me, there are amazing smelling tomatoes in my oven right now. If you recall, these are the Principe Borghese grape/plum tomatoes, which are intended for drying. Chopped in half with my trust Santoku knife, I’ve been slow roasting them at 225 degrees for 2.5 hours with some olive oil, garlic, rosemary, and a smidge of salt and pepper. They should keep nicely in the fridge in a small container with a bit of olive oil for snacking and use in dishes.
Before, sliced on parchment paper:
Sneaking a peak as they’re almost done. The result is a very sweet little tomato:
Be with us next time for ‘Fried Green Tomatoes’ or ‘What do I do with all this Panko?’