So until I have that amount from the garden, which — believe me — is coming soon, I'll be making slow
roasted roma tomatoes.
I raided my beloved urban garden plot in Boston and
roasted the Romas like you said... they were unbelievably delicious.
Not exact matches
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump
roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small
roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
Persian
Roasted Tomato & Mango Salsa 2 - 10.5 oz pkgs cherry tomatoes 2 shallots 1 garlic bulb 1 mango 4
roma tomatoes 1 small package mint, or about 8 stems 1 bunch parsley 2 stems basil leaves (optional) 2 - 3 tbsp Za'atar spice mix 1 - 2 tbsp Cayenne pepper (or to taste) 1/4 c lime juice salt to taste olive oil thyme
I tried Rachel Rays
roasted tomato soup and
roasted about a dozen
roma tomatoes for a few hours.
For the Salsa Coat
roma tomatoes lightly with olive oil and
roast on a sheet pan in a 400 °F oven for 10 minutes.
Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good
roma or heirloom) about 1/2 cup
Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread
romaine, chicken breast, genoa salami, prosciutto crisps,
roasted red pepper,
roma tomato, red onion, asiago, fresh basil, croutons, house Italian dressing
Tomato sauce is a no - brainer way to use up tomatoes, and this recipe calls for just a few simple ingredients — 5 pounds of overripe
Romas, garlic, salt, basil, thyme, and olive oil — and basic technique: Jerry
roasted his quartered tomatoes at 175 degrees overnight.