With the small heirlooms we used, splatter in the oven wasn't an issue at all. As you might be able to tell from the pics, we put parchment paper under the racks and there wasn't even a single drop of tomato goop on the paper after the process.
The kitchen heat can be an issue, especially in your climate, but we are now having a string of days with temps only rising into the high 70s.
just roasted up a batch myself. About three hours at 300 got me the most perfect tender-chewy result. I'm having friends over tonight for a green enchilada pie and thought the roasted (roma) tomatoes with a fresh oregano vinaigrette and toasted pepitos (pumpkin seeds) would make a very companionable salad.
Jo Ann Henderson wrote:I have tomatoes that are just beginning to ripen. Unlike Jenise, my tomatoes are thrilled with the weather and have jumped to almost 6 ft tall fines full of leaves and fruit. So much so that one of them broke the stake and spilled over yesterday morning. Took quite a few minutes to pull it all back together. I'll be working on thinning this weekend, with an eye toward saving as much as the fruit as possible. I managed to get two off the Flamé vine yesterday that I ate right in the garden. Delicious! The one I'm looking forward to tasting is a new cultivar called indigo rose. This is a picture of the early fruit, which should be turning almost burgundy red with a black crown in a couple weeks.
Karen/NoCA wrote:Jenise, tell me about your green enchilada pie. Most have cream of mushroom soup, but I doubt you used that. What did you use in place of that ingredient, to hold it all together?
No canned soup, but I did use a canned product for the sauce, Hatch brand green enchilada sauce, which I whizzed through the blender with a small handful of cilantro and strips of my own frozen green chiles.
Karen/NoCA wrote:No canned soup, but I did use a canned product for the sauce, Hatch brand green enchilada sauce, which I whizzed through the blender with a small handful of cilantro and strips of my own frozen green chiles.
I love that product and the only place I can find it right now is one of our local health food stores. It is amazing what you can find in there. Speaking of Hatch Chiles, it is almost time, isn't it? I'm wondering if they will be early this year, since most everything else was about a month early.
Redwinger wrote:Norma's adaptation of Eggplant and Pepper Tart from The Baker's Bible. A tasty way to utilize the garden's summer bounty.
Karen/NoCA wrote:I dried tomatoes this afternoon, a small batch that were picked last week, still firm however. They were Celebrity, Lemon Boy...regular tomatoes. Put them on 300° for about 2 1/2 hours. Checked them and they looked dry, felt dry to the touch. I turned off the oven and let them sit for about 20 minutes and took them out. Went to take them off the tray and most of them were still on the wet side, yet peeled off the rack in one piece....they needed more time in the oven. Lesson #1 learned. I will try the Roma type as I think these were too wet and not meaty enough. However, I did make Jenise's fresh oregano vinaigrette and I am putting the tomatoes on baguette bread tonight with arugula and a drizzle of the vinaigrette to go with our Orzo and Shrimp leftover dish, which turned out fabulous.
Some of the thinner cuts of the Lemon Boy tomato were actually starting to brown on the edges but were still moist after a few minutes out of the oven.
Redwinger wrote:Jenise wrote:
Oh am I in love with the look and sound of that! Recipe?
Jenise wrote:Oh am I in love with the look and sound of that! Recipe?
Karen/NoCA wrote:Traveling family members passing through today and spending the night. I've made a tasty chicken, taco soup, a salad of watermelon, shallot, feta cheese, lemon and mint. Plus Kalamata olive ciabatta bread. Gene is making root beer floats for dessert!
Redwinger wrote:Jenise wrote:Oh am I in love with the look and sound of that! Recipe?
Here is the basic recipe. We substituted some sweet banana peppers for the red bells because we had them on hand, as well as a clove of garlic. NJ and I disagree, but I thought it could have had a bit more kick, so next time we'll add a fresh chili pepper and maybe a bit more garlic.
BROILED EGGPLANT AND PEPPER TART
9 IN. Tart pan lined with pie crust (Pate Brisée) partially blind baked
1 medium eggplant sliced thin
2 Zucchini sliced crosswise
¼ cup Olive oil
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1 large red onion thickly sliced
4 oz crumbled goat cheese
1/2 cup whipping cream
1 egg yolk
1 oz freshly grated Parmesan
½ tsp dried oregano
1 Tbsp tomato paste
¼ dried chili flakes
Preheat broiler. Line the broiler pan with foil and arrange the eggplant and zuke slices in a single layer on the foil. Brush generously with olive oil. Broil the veggies until just starting to char…maybe 5 minutes. Turn and broil 5 more minutes. Arrange on the bottom of the tart shell.
Arrange the red and yellow bell pepper quarters skin side up, together with the onion rings, on the foil lined broiler pan. Brush with olive oil. Broil approx.. 6 or 7 minutes until starting to char. Arrange them over the other veggies in the shell. Sprinkle with the goat cheese.
Preheat oven to 400F. Beat the cream with the egg and egg yolk. Stir in the Parmesan, oregano, tomato paste and chili flakes until well blended. Pour over the veggies in the tart shell. Bake until the filling is set and the top well colored…about 20-25 minutes.
Transfer to a wire rack to cool slightly. Serve warm.
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