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(Chron)   "4. Leave tomatoes in the oven for 6-8 hours or overnight. 5. Remove, stuff your face, and float on a cloud of love"   (blog.chron.com) divider line 90
    More: Spiffy, olive oil, foam  
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27419 clicks; posted to Main » on 19 Jun 2011 at 3:06 PM (3 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2011-06-19 04:33:18 PM
Are the...uhm...dried up tomatoes sweet, sour, what? I'm curious about the taste since I'm not a tomato fan lol!
 
2011-06-19 04:38:00 PM
I am a lot more simpler than that, and I don't care for tomatoes all that much anyway. I simply take a slice of tomato, sprinkle a little seasoning salt on on it, top it with a slice of cheddar cheese, and place between two pieces of toasted bread. It's really not that bad in a pinch.
 
2011-06-19 04:42:58 PM
your mom's blog sucks subby/mod/admin.

in other news, invest the $20 in a Silpat sheet (aka silicone liner). you can see what one looks like on that blog, below the pictures of the ugly children. it will revolutionize oven roasting of vegetables for you, make you the envy of your friends, and get you laid by hot veggie loving women.
 
2011-06-19 04:48:16 PM

tweek46420: SpinStopper: It didn't say what to do with the garlic. Just look at it?

throw the tomato's away and roast the garlic instead


Love some roasted garlic. Roast the tomatoes, the garlic and some quartered red onions with some salad potatoes. Throw in whatever is in season (it's good with asparagus), coat the whole lot in olive oil, black pepper, celery salt, add anything else that takes your fancy - chilli flakes, black onion seeds, basil leaves, whatever. We make this regularly over the summer months (OK, I'm in Scotland, the summer days), and just use up whatever is fresh. You can't really go wrong with roasting tomatoes, and it's so simple you don't need a recipe. A couple of spoonfuls of this on some tiger bread is great - and no, as far as I'm aware tiger bread has no affiliation with Charlie Sheen or his winning ways.
 
2011-06-19 04:49:52 PM
Thanks, Subby! I went a little nuts way farking overboard with tomato plants this year, so I will need many ideas of what to do with them.
 
2011-06-19 04:51:14 PM

Spiralmonkey: tweek46420: SpinStopper: It didn't say what to do with the garlic. Just look at it?

throw the tomato's away and roast the garlic instead

Love some roasted garlic. Roast the tomatoes, the garlic and some quartered red onions with some salad potatoes. Throw in whatever is in season (it's good with asparagus), coat the whole lot in olive oil, black pepper, celery salt, add anything else that takes your fancy - chilli flakes, black onion seeds, basil leaves, whatever. We make this regularly over the summer months (OK, I'm in Scotland, the summer days), and just use up whatever is fresh. You can't really go wrong with roasting tomatoes, and it's so simple you don't need a recipe. A couple of spoonfuls of this on some tiger bread is great - and no, as far as I'm aware tiger bread has no affiliation with Charlie Sheen or his winning ways.


Define "tiger bread", plz.
 
2011-06-19 04:51:45 PM
www.badmovies.org
 
2011-06-19 04:53:37 PM

basemetal: My cherry tomatoes have a rough time making it into the house. I usually eat them when I pick them. The others go towards salads and salsa.

/my tomatoes are having a rough time of it this year anyway. We went from early spring to blast furnace in the matter of two weeks.


This. All of it. Typically I TRY to save them on the vine until I have quite a few of them, but I rarely last long enough to get more than 10 at a time, if that. They go inside and get a good rinse and don't even make it to the fridge.
 
2011-06-19 04:54:44 PM

namegoeshere: Spiralmonkey: tweek46420: SpinStopper: It didn't say what to do with the garlic. Just look at it?

throw the tomato's away and roast the garlic instead

Love some roasted garlic. Roast the tomatoes, the garlic and some quartered red onions with some salad potatoes. Throw in whatever is in season (it's good with asparagus), coat the whole lot in olive oil, black pepper, celery salt, add anything else that takes your fancy - chilli flakes, black onion seeds, basil leaves, whatever. We make this regularly over the summer months (OK, I'm in Scotland, the summer days), and just use up whatever is fresh. You can't really go wrong with roasting tomatoes, and it's so simple you don't need a recipe. A couple of spoonfuls of this on some tiger bread is great - and no, as far as I'm aware tiger bread has no affiliation with Charlie Sheen or his winning ways.

Define "tiger bread", plz.


I think 'delicious' is about as good a definition as you can get, but here's the wiki: Link (new window)
 
2011-06-19 05:04:37 PM
Wow. There's some pretty good hate here over a recipe on a blog.


Thanks subby - I'm going to have to try this out.
 
2011-06-19 05:18:53 PM

Oznog: "float on a cloud of love"??

WTF, are you freebasing these tomatoes or what?


I was thinking maybe she smoked some primo bud...
 
2011-06-19 05:25:30 PM

GanjSmokr: Wow. There's some pretty good hate here over a recipe on a blog.


Thanks subby - I'm going to have to try this out.


The hate has nothing to do with the recipe.
 
2011-06-19 05:33:23 PM
Blog haters gonna hate
 
2011-06-19 05:41:26 PM
www.movietrailerreviews.net

Hey blog lady, somebody wants to know what language you're speaking.
 
2011-06-19 05:55:04 PM

Spiralmonkey: I think 'delicious' is about as good a definition as you can get, but here's the wiki: Link (new window)


Ah. It's dutch crunch. Okay then.
 
2011-06-19 05:58:19 PM

Spiralmonkey: namegoeshere: Spiralmonkey: tweek46420: SpinStopper: It didn't say what to do with the garlic. Just look at it?

throw the tomato's away and roast the garlic instead

Love some roasted garlic. Roast the tomatoes, the garlic and some quartered red onions with some salad potatoes. Throw in whatever is in season (it's good with asparagus), coat the whole lot in olive oil, black pepper, celery salt, add anything else that takes your fancy - chilli flakes, black onion seeds, basil leaves, whatever. We make this regularly over the summer months (OK, I'm in Scotland, the summer days), and just use up whatever is fresh. You can't really go wrong with roasting tomatoes, and it's so simple you don't need a recipe. A couple of spoonfuls of this on some tiger bread is great - and no, as far as I'm aware tiger bread has no affiliation with Charlie Sheen or his winning ways.

Define "tiger bread", plz.

I think 'delicious' is about as good a definition as you can get, but here's the wiki: Link (new window)


Tks. Sounds yummy.
 
2011-06-19 06:17:03 PM
My favorite part was where she thought "infinitesimally" meant "infinitely" as if you can sound smarter just by adding letters to a word. Reminds me of people who say "penultimate" instead of "ultimate."

You do realize that ultimate and penultimate don't actually mean the same thing, right?

Penultimate is one less than the ultimate, not quite the ultimate...

So, one would assume they actually MEAN penultimate...

/glass houses
//stones
 
2011-06-19 06:23:39 PM

Mad Morf: My favorite part was where she thought "infinitesimally" meant "infinitely" as if you can sound smarter just by adding letters to a word. Reminds me of people who say "penultimate" instead of "ultimate."

You do realize that ultimate and penultimate don't actually mean the same thing, right?

Penultimate is one less than the ultimate, not quite the ultimate...

So, one would assume they actually MEAN penultimate...

/glass houses
//stones


i've heard penultimate used instead of ultimate in contexts where people want to stress the importance or significance or magnitude of something.

"that was the penultimate insult"
"he was being a penultimate jerk"
"that blog was a penultimate failure"

i think these people heard someone else use "penultimate" and assumed it was somehow even stronger than ultimate.
 
2011-06-19 06:33:55 PM

ChadM89: Yeah... that's not the best treatment for cherry tomatoes.

Low and slow is great for some things, but as is so often the case, little tomatoes benefit greatly from high heat that will caramelize some of the sugars in them.

Here's the best thing to do with them. You will need:

large bowl
sheet pan, cookie sheet, pizza pan, whatever is big and flat
tomatoes (I actually prefer grape tomatoes here, but smallish cherry tomatoes work fine as long as they're about the same size as an actual cherry - don't use the big golfball ones)
kosher salt
black pepper
vegetable oil

Heat oven to about 450 degrees.

Place tomatoes in bowl, drizzle with oil, sprinkle with salt and pepper and toss to coat.

Place tomatoes on pan and into the oven. In about 10 minutes, shake the pan to roll the tomatoes around. Give another 5 minutes and check, then check every few minutes until done. They should be shrunken and cracked. The juice will have run out onto the pan and begun to caramelize, so around each tomato will be a dark brown ring. The skins will have darker spots where they began to caramelize.

Transfer into a bowl and pour any remaining juice from the pan into the bowl.

Now, unlike the slow-roasted variety, the flesh of these will not be dried out. Nor will they be pale and bland. They're delicious, seasoned, juicy, roasty little nuggets of tomatoey goodness that are excellent tossed onto salads, in pastas, on crackers, whatever you want.


Yes, yes, but will there be any Love Cloud floating?
 
2011-06-19 06:40:11 PM

Spiralmonkey: namegoeshere: Spiralmonkey: tweek46420: SpinStopper: It didn't say what to do with the garlic. Just look at it?

throw the tomato's away and roast the garlic instead

Love some roasted garlic. Roast the tomatoes, the garlic and some quartered red onions with some salad potatoes. Throw in whatever is in season (it's good with asparagus), coat the whole lot in olive oil, black pepper, celery salt, add anything else that takes your fancy - chilli flakes, black onion seeds, basil leaves, whatever. We make this regularly over the summer months (OK, I'm in Scotland, the summer days), and just use up whatever is fresh. You can't really go wrong with roasting tomatoes, and it's so simple you don't need a recipe. A couple of spoonfuls of this on some tiger bread is great - and no, as far as I'm aware tiger bread has no affiliation with Charlie Sheen or his winning ways.

Define "tiger bread", plz.

I think 'delicious' is about as good a definition as you can get, but here's the wiki: Link (new window)


I would call it "Leopard Bread" as it has spots instead of stripes, but that's just me.
 
2011-06-19 06:41:16 PM
Clearly a heavy drug user. Really, that is her idea of culinary excellence?

"Mommy;s out back dropping tomatoes"!
 
2011-06-19 06:45:48 PM

geomeister: Clearly a heavy drug user. Really, that is her idea of culinary excellence?

"Mommy;s out back dropping tomatoes"!


If this was a recepie for mushrooms, the 'floating on a cloud of love" might make more sense.
 
2011-06-19 06:51:20 PM

ChadM89: Yeah... that's not the best treatment for cherry tomatoes.

Low and slow is great for some things, but as is so often the case, little tomatoes benefit greatly from high heat that will caramelize some of the sugars in them.

Here's the best thing to do with them. You will need:

large bowl
sheet pan, cookie sheet, pizza pan, whatever is big and flat
tomatoes (I actually prefer grape tomatoes here, but smallish cherry tomatoes work fine as long as they're about the same size as an actual cherry - don't use the big golfball ones)
kosher salt
black pepper
vegetable oil

Heat oven to about 450 degrees.

Place tomatoes in bowl, drizzle with oil, sprinkle with salt and pepper and toss to coat.

Place tomatoes on pan and into the oven. In about 10 minutes, shake the pan to roll the tomatoes around. Give another 5 minutes and check, then check every few minutes until done. They should be shrunken and cracked. The juice will have run out onto the pan and begun to caramelize, so around each tomato will be a dark brown ring. The skins will have darker spots where they began to caramelize.

Transfer into a bowl and pour any remaining juice from the pan into the bowl.

Now, unlike the slow-roasted variety, the flesh of these will not be dried out. Nor will they be pale and bland. They're delicious, seasoned, juicy, roasty little nuggets of tomatoey goodness that are excellent tossed onto salads, in pastas, on crackers, whatever you want.


THIS.

Try this btw. Lightly toast a bagel. Spread it with plain hummus, then spread with the roasted cherry tomatoes, thinly sliced red onion, and a little lemon juice. In-freaking-credible.
 
2011-06-19 07:03:04 PM
You know dad is pulling his hair out, I counted four girls. Keep trying for that boy and you could end up with your own lingerie football team.
 
2011-06-19 07:23:32 PM
I don't like the phrase "stuff your face"

It makes anything seem unappetizing.

/hey you fat fark, stuff your face till your cheeks bulge and saliva spills out your mouth you gluttonous bastard CHEW CHEW CHEW
 
2011-06-19 07:42:46 PM
More Skakespeare from the lady: (from the review of X-Men on it's blog!

Why haven't my genes mutated into something cool like the power to change my appearance or telepathic tendencies?
I love superheroes with accents.
I really wish I hadn't purchased that X-Large drink.
 
2011-06-19 07:54:04 PM
"Anybody have any ketchup?"

/came for the AOTKT references
//leaving happy
 
2011-06-19 08:00:30 PM
I sat on the shore, with the waves lapping against my feet, as the foam tickled my calves.

Hey look, 3 commas where 0 is needed.
 
2011-06-19 08:22:54 PM

Honest Bender: People actually think other people want to read this kind of drek about their boring lives? I love to break it to you, but you aren't actually the center of the universe.


Begs to differ.

upload.wikimedia.org
 
2011-06-19 08:30:46 PM
I sat through a print version of a McDonald's commercial for a cherry tomato recipe??? My Sundays aren't what they used to be...
 
2011-06-19 08:43:54 PM
Thinly slice french bread.

Top with a couple of halved cherry tomatoes, cut side up.

Sprinkle with a little salt and fresh basil.

Top with a slice of gruyere or mozzarella.

Place on a cookie sheet about 10" from broiler.

Broil until edges of bread brown and cheese melts.

Yeah. That works. ;-)
 
2011-06-19 09:00:40 PM

hitchking: I want to try that recipe.


Te moo.
 
2011-06-19 09:32:51 PM
That was a lot to wade through for a tomato jerky recipe.
 
2011-06-19 09:37:20 PM

Dow Jones and the Temple of Doom: Hey look, 3 commas where 0 is needed.


are
 
2011-06-19 09:53:54 PM

Rootus: Dow Jones and the Temple of Doom: Hey look, 3 commas where 0 is needed.

are


Is. Substitute "none" for "zero". 'None is" is correct.


none
1 [nuhn] Show IPA

-pronoun
1.
no one; not one: None of the members is going.

2.
not any, as of something indicated: None of the pie is left.
(new window)
 
2011-06-19 11:35:51 PM
Mommyblogs are awesome. Remember, parents, there really AREN'T billions of other children out there - yours are the only ones that matter.
 
2011-06-19 11:38:55 PM

namegoeshere: Rootus: Dow Jones and the Temple of Doom: Hey look, 3 commas where 0 is needed.

are

Is. Substitute "none" for "zero". 'None is" is correct.


none
1 [nuhn] Show IPA

-pronoun
1.
no one; not one: None of the members is going.

2.
not any, as of something indicated: None of the pie is left. (new window)


Maybe, but "0" is a direct representation of "zero" and "zero is" is incorrect. You can correct a lot of incorrect sentences by replacing a word with a synonym, but that doesn't make the original sentence correct.
 
2011-06-20 12:16:49 AM
We made about 10 jars of these last year with my super-ultra-mega-giant homemade food dehydrator. They're to die for and can be packed in heated olive oil to last damn near forever. I use them primarily for putting on pizza.

farm5.static.flickr.com

farm5.static.flickr.com

farm5.static.flickr.com

And yes, that's a blower fan with a 1200 watt heater powering it. It works fan-freaking-tastic!
 
2011-06-20 05:25:48 AM
i119.photobucket.com
How about some sun-dried tomatoes.
Go on.
They're right there.
 
2011-06-20 09:30:27 AM
Cherry tomatoes must get you pretty farked up, because that lady is outta here!?!?
 
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