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Old 07-30-2011, 08:07 PM   #11
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Originally Posted by kadesma View Post
No I use the buttered bread crumbs on top of the pasta after the tomatoes are roasted with the onions and garlic I'm afraid the crumbs would burn at 400 I'd just make buttered brad crumbs and sprinkle on the psta after adding the tomatoes and maybe some fresh chopped parsley and basil.
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You guessed it! That's what I was concerned about.

<Buttered crumbs? What buttered crumbs....munch, munch...>
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Old 07-30-2011, 08:14 PM   #12
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Originally Posted by Claire
I do this as well. Haven't started yet this year, but it even works on flavorless grocery store winter tomatoes. I put them on a baking sheet after halving and a cursory seeding (just to get the watery-ness down) along with garlic cloves, sliced onion, a couple of peppers, a sprinkling of dry oregano. Then I put it through the food mill to get rid of the tough skin. The house smells heavenly. I freeze at this stage, and it can go into pasta sauce or chili. If I have fresh basil, I chiffonade it and put it in at the last minute before freezing, but that has to be marked separately (basil really isn't great in chili!)

By the way, the seeds I throw into a sieve over a bowl. The juices that come from that, which would make the sauce too watery, get frozen separately and either reduced or just added to soup.
Great idea. I also can't stand to waste the seed water. Good stuff!

Flashlight, check. Basket, check. Map of neighbors' properties who are growing tomatoes, check.
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Old 07-30-2011, 08:51 PM   #13
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Originally Posted by Dawgluver View Post
No, you roast the tomatoes first with whatever herbs and EVOO. No bread crumbs yet. After you make the sauce and boil the pasta and plate it up, THEN you put on the buttered bread crumbs.

I didn't do the bread crumbs, I had some lovely basil that I chiffonaded. Threw some in the sauce, used more for garnish. It was really good!

Ha! Kades, you beat me to it! Fantastic recipe, thanks!

Used up every single roasted tomato that I was going to freeze. Dang, they were good!
I'm so glad you like the recipe. It's so lovely in this hot weather. We have it often. Thanks for letting me know.
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Old 07-30-2011, 09:09 PM   #14
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By the way, the seeds I throw into a sieve over a bowl. The juices that come from that, which would make the sauce too watery, get frozen separately and either reduced or just added to soup.
That "tomato water" is also a great start to a fine risotto broth. I also keep it and freeze it.
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Old 07-30-2011, 09:55 PM   #15
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That "tomato water" is also a great start to a fine risotto broth. I also keep it and freeze it.
I have been known to put it in my V8 and drink it. Nothing left.
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Old 07-30-2011, 09:56 PM   #16
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Ooo. Robo, I will make risoto this fall!
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Old 07-30-2011, 10:14 PM   #17
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I'm going to give this a try. I saw Michael make it one time then as soon as the show was over forgot to look for it. It seems like it would be tasty with the pasta recipe. We shall see.

Tomato Water Cocktail Recipe - Tomato Water Cocktails

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Old 07-31-2011, 06:48 AM   #18
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I love tomatoes but have been disappointed lately, most are cold and tasteless. You've restored my faith. There are some good suggestions for simple roast tomatoes.
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Old 10-17-2011, 10:53 PM   #19
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I've make my 5th or 6th batch of roasted tomatoes tonight--thank you DCers for turning me on to roasted tomatoes...but you could've warned me how addictive the skins were--I eat them--the skins are so TASTY. What was I supposed to do with the skins?
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Old 10-18-2011, 03:33 AM   #20
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Here's another great recipe for roasted tomatoes - I've made it many times:
ROASTED TOMATOES WITH GARLIC AND GORGONZOLA (I use half blue cheese and half Parmigiano Reggiano):
Roasted Tomatoes with Garlic, Gorgonzola and Herbs Recipe : Giada De Laurentiis : Food Network
(Great photos at:
Hello 2009: Roasted Tomatoes with Garlic and Gorgonzola Je Mange la Ville
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