food note

[coraa]

If you slice grape (or cherry) tomatoes in half, sprinkle them with salt and pepper, lay them cut-side up in a single layer on a baking sheet, and cook them at 200F for a very long time, until they shrivel up like raisins... you'll wind up with dried tomatoes so intensely tomato-y they literally make the eyes water.

I'll have to think of something cool to do with 'em.

(Not something that would probably be cost-effective to do in general, but I had a carton of grape tomatoes that had gotten a little old and wrinkly, and I wanted to do something with them before they went bad....)

Comments

[dancambull.livejournal.com]

I was thinking pesto, I make it with sundried tomatoes. They can also be tasty sliced in pasta salads with vinegar (vs. creamy) dressings.

[coraa.livejournal.com]

Oh yum. I bet they'd be good chopped finely and used to finish a pasta dish, too, the same way one might use parmesan or ground black pepper.