About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Spinach Sauteed with Olive Oil and Garlic | Main | Fried Zucchini with Flour and Water Batter »

Oven-Browned Tomatoes

This is the one recipe I was able to prepare ahead last summer. I knew that I would never be able to find good quality tomatoes in February, so I made this in August at the peak of tomato season.

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With this recipe you start with good tomatoes, sliced in half and then layered in an oven proof dish. Sprinkle on chopped parsley, garlic, salt and pepper and then drizzle on extra virgin olive oil. This is then baked for at least an hour until the tomatoes condense down. For me this took much longer than the hour. I cooked it for almost 2 hours and it probably could have gone longer, but I was afraid to overcook it. I think I must have started with extremely juicy tomatoes.
49Beth2.jpg


The tomatoes came out of the oven so tasty. They were warm and delectable and the combination of flavors was wonderful. Michael came home from work a couple of hours later and before I could warm them up, he was eating them out of the serving dish. Well, Marcella said they could be served at room temperature, so I guess this worked out okay.


Comments (5)

David:

Did you have the right temperature? They don't look done enough to me.

Connie Taylor:

I mix up a little bit of breadcrumbs, finely grated parmesan, salt & pepper, fresh rosemary, thyme, and parsley, a little minced garlic and put a bit on each tomato half, then drizzle with olive oil. And I agree about the time--I cook mine for about 2 hours so they collapse into soft, carmelized yumminess. One hours cooks them, but doesn't reduce them.

Marcella Hazan:

Beth, either they were very watery or you didn't cook them long enough. I cook them until the edges turn black and they are all but glued to the pan. When they are cooked long enough, the tomato flavor is so intense that they don't need anything beyond the basic topping of garlic, olive oil, and chopped parsley. They are spectacular over a breaded veal cutlet!

I don't know why so many in this group have such a short tomato season. I get good tomatoes all year long in Florida.

Marcella Hazan:

For the record: I looked up this recipe in my book and I found a typo that in the unfathomable way of proofreading has escaped notice through two dozen printings. The oven temperature should have read 375o NOT 325o! Sorry Beth. I hope you will try this again because it is such a fail-proof way to enjoy tomatoes, even when they are not at their peak.

Beth responds-I am so glad to have been of help to you in catching this. I will definitely try it again soon. I feel so relieved!!

David:

You know I did wonder if the recipe temperature was a bit low given what was happening.

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This page contains a single entry from the blog posted on February 27, 2011 8:00 AM.

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