In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > In article >,
> > Mark Thorson > wrote:
> > >
> > > The only vegetable I ever roasted in quantity
> > > was Roma tomatoes. Just halve them, put them
> > > under the broiler, and blast away until they
> > > have a black crust. They were good for a lot
> > > of things. It enhances the flavor to both
> > > char them and bake off a lot of water.
> > >
> > > I did onions too, but the tomatoes are what
> > > really benefitted from this treatment.
> >
> > Kinda like sun dried tomatoes?
> >
> > Om -> curious
>
> A little, but they were full of caramelized juice,
> which gave them more flavor than simple drying.
> Also, they weren't leathery like the dried things.
> They still retained much more moisture than dried.

Interesting! Caramelized tomato sounds tasty. Thanks for the idea!
--
Peace! Om

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