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Old 08-25-2006, 02:25 PM   #11
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I dont know the size of them but its always nice to make a tomato salid, where you carve out the insides and make a nice like apple stuff salid .. so good ..
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Old 08-25-2006, 02:39 PM   #12
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Oh yes, stuffed tomatoes...I do them with the tomato flesh, breadcrumbs, cheddar and sometimes a little tomato sauce reduced down to make it strong, and lots of parsley. There are moans if they don't appear as an extra when we have any form of roast.
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Old 08-25-2006, 03:00 PM   #13
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Quote:
Originally Posted by jennyema
Do you use a special dehydrator or the oven?

My oven won't go as low as 125 ...
We have one of those American Harvest Dehydrators. Works like a champ for things like this. This it it - http://www.nesco.com/products/?categ...bcat=100&id=36

I'm hoping to end up with more dried tomatos than I know what to do with.

John
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Old 08-25-2006, 03:07 PM   #14
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Quote:
Originally Posted by sparrowgrass
I don't know if I saw it on this site or another one--make roasted tomato sauce.

Cut your tomatoes in half, and lay them out on a well oiled sheet pan. Put some garlic cloves on there, too, and maybe chop an onion and a couple stalks of celery. Roast at 400 for an hour.

Scrape everything into the food process, and blend til smooth.

This uses up lots of tomatoes--as long as you have the oven on, make 2 sheet pans full, and either freeze or can the leftovers.

Bet it would make good pizza sauce, too.
This recipe sounds delicious, but it seems to me if you roast vegetables at 400 Degrees for an HOUR you will end up with cinders. Are you sure you want the oven to be that hot?
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Old 08-25-2006, 03:50 PM   #15
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Connie, here's an article I enjoyed reading with lots of tips for Freezer-Tomato Sauce:

http://www.mailtribune.com/archive/2...ies/03life.htm

I think you can make your own sun-dried tomatoes, as well. (I may have the recipe, if you're interested.)
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Old 08-25-2006, 04:39 PM   #16
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Quote:
Originally Posted by ChefJune
This recipe sounds delicious, but it seems to me if you roast vegetables at 400 Degrees for an HOUR you will end up with cinders. Are you sure you want the oven to be that hot?
Yep, I tried it. I did check it frequently, and some of the veggies were getting brown (not black) which adds to the flavor.

I cut the tomatoes in half, and they were medium sized.

If you are worried, set your time for half an hour, and go from there.
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Old 08-25-2006, 06:12 PM   #17
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Quote:
Originally Posted by ChefJune
This recipe sounds delicious, but it seems to me if you roast vegetables at 400 Degrees for an HOUR you will end up with cinders. Are you sure you want the oven to be that hot?

I do mine at 450! Just call me Barbara Kafka.

Usually takes about 1/2 hour or so depending on how many I am roasting. You get really wonderful carmelization.
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Old 08-25-2006, 06:43 PM   #18
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Mish, that was a great article...thanks for the info. I thought it was a given that I had to peel the tomatoes unless I ran them through a food mill. Chris had some good ideas about that.
Thing about roasting tomatoes is that my Romas are just now starting to come on, and those are the ones I like to roast. What I have now are mostly round slicers...they are much juicier and have more seeds than the Romas. Still, I suppose I could give it a try. If I roasted them in halves, and picked the skin off after roasting, I could use them in soups in stews.
I still have a lot of sauce left in the freezer from last year. I was used to cooking for a teenage boy, and now that it's just Kim and me, we don't go through nearly as much food.
Tonight I'm going to make a fresh batch of salsa, and then tomorrow, I'll tie into roasting, while Kim is gone to a car show.
I still haven't tried stuffed tomatoes, though I have several recipes. That's on my list of things to do.

Goodgiver, my son-in-law also has an overabundance of cucumbers, and he didn't even plant any. He's working my ex FIL's garden, and they all came up volunteer. He's made pickles and given a bunch away.

By the way, my peppers are just starting to come on. I only planted 6 plants, but then I only planted 8 tomato plants. It might be interesting to roast some of them in with the tomatoes.
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Old 08-26-2006, 02:13 AM   #19
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I heard something about freezing tomatoes that decreases the quality or something like that.

My grandpa owns a farm and raises tomatoes. He cans them which also decreases the quality, but it can be done right.

He cans them in glass jars and stores them in the cellar with no light. Its like having your very own storage facility of organic tomatoes at your disposal.
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Old 08-26-2006, 11:42 AM   #20
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Connie,
how about a tomatoe and cheese, herb tart for some of the slicing tomatoes? I'm making one for tomorrow I think and will use Gruyere and Parmesan, basil and thyme and maybe a little rosemary. If this will help let me know and I'll send you the recipe.

kadesma
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