On Wed, 26 May 2010 16:43:09 -0500, Omelet >
wrote:

> 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!

I don't call a black crust "caramelized", put them in the oven on
very low heat for a couple of hours and they will dry w/o blackening.

--
Forget the health food. I need all the preservatives I can get.