Very slow tomatoes from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 25) by Scott Mowbray and Ann Taylor Pittman

  • Roma tomatoes
  • Serves : 6 cups

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Notes about this recipe

  • averythingcooks on September 27, 2024

    This is method #2 from my books for this type of tomato prep. I appreciate both the seeding step & the lower temp (250 here vs 275 for my 1st try) but I did use a mix of tomato types as that is what is always staring me down around at this time of year. And these are also going into the freezer in 1 cup portions.

  • jdejong on September 11, 2024

    I did not have the will power to walk by a 20 lb box of absolutely beautiful Roma tomatoes at our local farm stand, so I made a double batch of these! They came out of the oven gently shriveled, but still juicy and sweet. Not the chewy texture of a sun dried tomato. I portioned them into two cup bags and loaded them into the freezer. An all day project, but I know we will be so thankful to pull these out during the dark days of winter and taste a bit of sunshine.

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