Posts Tagged ‘heirloom tomatoes’
In Seattle, we accomplish the “sun-dried” effect in the oven. Just halve them, throw them in the oven on racks, turn the temperature to 200° with convection on, and wait 3-6 hours depending on the size of your pomodori. 
Great way not to waste your amassed stockpile, and think of the uses all winter long!
The Power of a Savory Tart in Seattle’s Waning Summer.
It happens every year about this time- tomatoes start growing out my ears! Don’t pretend you don’t know what I mean- between my own garden, friends with P-Patches, and well-meaning farmer’s market vendors who slash the prices on their Aunt Rubies down to a mere $1.99 a pound, I’ve suddenly got more tomatoes than I could ever dream about on a cold, January day. Aaah, the spoils of late August and how to appreciate their divine magnificence… If you’re like me, the first thing you do is start slicing tender Beefsteaks into lush rounds, raid the basil plant out in the planter box, and complete the effect with sleek discs of mozzarella (made daily by the lovely folks down at DeLaurenti in Pike Place Market).Only about half the plate survives to the point of drizzling on some aged balsamic- the rest is already a happy memory. Read more
