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Old 09-23-2011, 06:50 AM   #11
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roasting the toms has been my preferred method for years now.
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Old 09-23-2011, 09:35 AM   #12
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Originally Posted by Bolas De Fraile View Post
Bliss how do you store your dehydrated toms ?
We oven dry some of our roma's and store them in evoo.
Bolas--I have stored them a number of ways.

If they are dried crisp I either grind them in a food processor and keep the tomato powder in a jar in the fridge, or keep them whole in sealed jars in the cellar pantry.

If they are dried but not crisp (still pliable, some moisture content), I put them in zip lock bags in the freezer--this is what I'm doing this year. They are easier to chop or cut with a scissors if they are still pliable--say for pizza.

When you put them in evoo--are they roasted until they are crisp or pliable, and do you store it at room temperature or in the refrigerator? What do you use them in mostly?
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Old 10-08-2011, 09:00 AM   #13
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I don't think I would ever bother using fresh tomatoes in a chili. Chili is typically cooked for a long time, and it was developed by cattlemen using what little they could carry with them - and they generally wouldn't have access to gardens and such. The freshest ingredient in my chili is the meat itself. Most other ingredients are acceptable or even preferable to use canned, such as chipotle.

Good fresh tomatoes would, I think, be better used in a simpler dish that isn't going to be cooked as much, or features tomatoes more prominently. Marinara and oven-roasted would be my top picks.
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Old 10-08-2011, 11:26 AM   #14
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Since we plant 250-300 tomato plants each year, I only use homegrown tomatoes. My favorite for chili is to use dehydrated tomatoes (we can, freeze, juice, and dehydrate the tomatoes). I currently have over 300# of green tomatoes in the house that I am watching every day for turning "red." Juice, freeze and dehydrate are the plan as they ripen. We also have about 12 plants in the basement hanging from the beams--first time doing that. I would use homegrown romas--seeded and skinned or dehydrated romas. I don't re-hydrate them before I put them in the chili pot. I trust the other juices in the pan to re-hydrate them.
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Old 10-09-2011, 12:33 AM   #15
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Quote:
Originally Posted by Braised Brachiosaurus View Post
Good fresh tomatoes would, I think, be better used in a simpler dish that isn't going to be cooked as much, or features tomatoes more prominently. Marinara and oven-roasted would be my top picks.
Marinara isn't based on fresh tomatoes. It was a tomato sauce that could hold up well on sea voyages, without worry for refrigeration.
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Old 10-09-2011, 04:30 AM   #16
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Marinara isn't based on fresh tomatoes. It was a tomato sauce that could hold up well on sea voyages, without worry for refrigeration.
Not normally, no. But if you haven't tried roasted tomatoes pureed into a sauce, you are missing something spectacular.
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Old 10-09-2011, 04:50 AM   #17
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When you put them in evoo--are they roasted until they are crisp or pliable, and do you store it at room temperature or in the refrigerator? What do you use them in mostly?
I usually dry them until pliable, store them in evoo + chopped garlic in the fridge. And I just snack on them or sometimes put them in a pasta dish using the tomatoes, and evoo/ garlic they are stored in.
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Old 10-09-2011, 07:13 AM   #18
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I roasted some Romas last week--the intensity of the tomato taste is similar to that of dehydrated Romas.
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Old 10-09-2011, 08:58 AM   #19
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I only grow a few tomato plants. Like some here, the season is short, so I grow mostly Early Girls, then one later producing Big Boy or Better Boy (so I have both boys and girls, ha-ha). As some have mentioned, early in the season I wouldn't dream of cooking one of those precious babies. The first taste of a tomato after a winter of grocery store ones is simply to die for. But even though I give a lot to friends, I do roast and freeze as I mentioned in a previous post. THOSE I will use to make chili. Right now I'm harvesting the last of them. Boo-hoo! But I do have a freezer full of the roasted tomato sauce (some of it geared to Italian, some left without basil so they'll make great chili) and tomato juice (which I later reduce and add cream for a wonderful cream of tomato sauce for pasta).
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