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Re: Need Tips in Making Fire Roasted Tomatoes

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Posted by: CampCook on 2007/09/12 02:00:44  

In Reply to: Need Tips in Making Fire Roasted Tomatoes posted by JudyFoodie on 2007/09/11 23:34:49

JudyFoodie,
I've only roasted small batches but this is how I do it. I core a whole bunch of tomatoes and place them in a glass or ceramic backing dish. with lots of garlic cloves. I splash a bunch of olive oil over them and bake over indirect heat at about 325 to 350 degrees using a smokey environment - oak or pecan.

After about an half an hour the skins will slip off and are discarded. Then seperate the garlic and drain off and reserve the juices. I reduce the temperature to 250 degrees roast them for another 3 hours or so periodically removing and saving the juice. The tomatoes can be served as they are as a side dish or saved for use in other recipes. Likewise, I save the garlic and juices for future use.

This technique was adapted from Tom Colicchio's book called "Think like a chef"
Dave

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