As much as 10 years ago, there was a recipe for baked/roasted
cherry tomatoes. The result was supposed to be sweet, maybe
used as a sauce. For some reason, I attach James Beard's name
to it. Does this ring any bells?

And while I am at it, what about recipes that treat tomatoes
as the fruits they a nonsavory recipes for shortcakes,
cobblers, etc.? I am not looking for green tomato pie
recipes, which abound (unless you have the world's best TNT
recipe), but for more unusual recipes. (Yes, I am searching
with google too.)

Here, as a bonus for reading, is an idea I ran across and may
try in the next week while my daughter is away. Sprinkle
tomatoes with sugar and eat with cream. (I am envisioning
whipped cream.)
--
Jean B.

On Sat 13 Aug 2005 10:34:42a, Jean B. wrote in rec.food.cooking:

> As much as 10 years ago, there was a recipe for baked/roasted
> cherry tomatoes. The result was supposed to be sweet, maybe
> used as a sauce. For some reason, I attach James Beard's name
> to it. Does this ring any bells?

No, not really. My mom used to cut large tomatoes in chunks and baked them
with brown sugar and just a touch of cider vinegar. They were delicious.

> And while I am at it, what about recipes that treat tomatoes
> as the fruits they a nonsavory recipes for shortcakes,
> cobblers, etc.? I am not looking for green tomato pie
> recipes, which abound (unless you have the world's best TNT
> recipe), but for more unusual recipes. (Yes, I am searching
> with google too.)
>
> Here, as a bonus for reading, is an idea I ran across and may
> try in the next week while my daughter is away. Sprinkle
> tomatoes with sugar and eat with cream. (I am envisioning
> whipped cream.)

That sounds appealing!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Jean B. wrote on 8/13/2005:

> As much as 10 years ago, there was a recipe for baked/roasted
> cherry tomatoes. The result was supposed to be sweet, maybe
> used as a sauce. For some reason, I attach James Beard's name
> to it. Does this ring any bells?

<snip>

I sometimes roast cherry tomatoes as a side with - well lots of things.
Seems to work well with beef, pork, chicken and fish. The process is
pretty much what you would guess. Oven at 400 to 425,
light coating of olive oil and some salt and pepper, other herbs of
your choice. I don't recall how long they take because I usually just
watch them. Maybe 15 minutes or so until they warm through and just
start to break up. I like them to retain some structure and not turn
into a pile of pulp. You could add some roasted garlic cloves, capers,
hot pepper flakes or minced fresh -those types of things.

I know people who sprinkle sugar on sliced fresh tomatoes, but I don't
particularly care for that.

Wayne Boatwright wrote:
>
> No, not really. My mom used to cut large tomatoes in chunks and baked them
> with brown sugar and just a touch of cider vinegar. They were delicious.
>
Thanks, Wayne. I am going to have to try this ASAP. I have
FOUR baskets of different types of cherry tomatoes and don't
just want them to rot. (I might have to save the Matt's Wild
Cherry Tomatoes just to eat though.)

I am going to try the sugar and cream idea on some Garden
Peach Tomatoes tonight. I will taste them first, I think. I
haven't quite decided whether to make a shortcake. Sounds odd
enough, but that has never stopped me.... :-)

--
Jean B.

Kevin_Sheehy wrote:

> I sometimes roast cherry tomatoes as a side with - well lots of things.
> Seems to work well with beef, pork, chicken and fish. The process is
> pretty much what you would guess. Oven at 400 to 425,
> light coating of olive oil and some salt and pepper, other herbs of
> your choice. I don't recall how long they take because I usually just
> watch them. Maybe 15 minutes or so until they warm through and just
> start to break up. I like them to retain some structure and not turn
> into a pile of pulp. You could add some roasted garlic cloves, capers,
> hot pepper flakes or minced fresh -those types of things.
>
> I know people who sprinkle sugar on sliced fresh tomatoes, but I don't
> particularly care for that.
>

Thanks, Kevin. I don't normally put sugar on tomatoes either.
This is kind-of an experiment. Given that, I supposed I
should split up those cherry tomatoes and try both sweet and
savory ideas.

--
Jean B.

On Sun 14 Aug 2005 03:25:30p, Jean B. wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>>
>> No, not really. My mom used to cut large tomatoes in chunks and baked
>> them with brown sugar and just a touch of cider vinegar. They were
>> delicious.
>>
> Thanks, Wayne. I am going to have to try this ASAP. I have
> FOUR baskets of different types of cherry tomatoes and don't
> just want them to rot. (I might have to save the Matt's Wild
> Cherry Tomatoes just to eat though.)
>
> I am going to try the sugar and cream idea on some Garden
> Peach Tomatoes tonight. I will taste them first, I think. I
> haven't quite decided whether to make a shortcake. Sounds odd
> enough, but that has never stopped me.... :-)
>

You're welcome... Enjoy!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright wrote:
>
> You're welcome... Enjoy!
>
I tried the tomato shortcake idea. Not bad but lacking in
flavor. I am thinking a tarter tomato might be better for
that--but then it might be very tomato-y, which might be odd.

BTW, the best cherry tomatoes I have found seem to be the
Matt's Wild Cherry and the Sweet Olive types. They both seem
to have more flavor than the others I have gotten--and the
Sweet Olives have a nice, resilient texture. I am going to
read about saving seeds....

--
Jean B.

On Tue 16 Aug 2005 01:03:05p, Jean B. wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>>
>> You're welcome... Enjoy!
>>
> I tried the tomato shortcake idea. Not bad but lacking in
> flavor. I am thinking a tarter tomato might be better for
> that--but then it might be very tomato-y, which might be odd.

You might try a few drops of a very mellow balsamic. This wouldn't
contribute to the tomato flavor, but might give it just enough edge.

> BTW, the best cherry tomatoes I have found seem to be the
> Matt's Wild Cherry and the Sweet Olive types. They both seem
> to have more flavor than the others I have gotten--and the
> Sweet Olives have a nice, resilient texture. I am going to
> read about saving seeds....

I don't grow my own, and the cherry tomatoes available here are not all
that wonderful. However, I have bought some really flavorful grape
tomatoes this summer that I really love. I usually eat them raw, but I've
baked them a couple of times with fresh mushrooms, thinly slivered garlic,
and fresh basil all tossed in EVOO and a shake or two of coarse salt. I
sprinkled a bit of balsamic on after they came out of the oven.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:
>
> You might try a few drops of a very mellow balsamic. This wouldn't
> contribute to the tomato flavor, but might give it just enough edge.

Yeah, or maybe lemon juice. IF I try this idea again.
>
> I don't grow my own, and the cherry tomatoes available here are not all
> that wonderful. However, I have bought some really flavorful grape
> tomatoes this summer that I really love. I usually eat them raw, but I've
> baked them a couple of times with fresh mushrooms, thinly slivered garlic,
> and fresh basil all tossed in EVOO and a shake or two of coarse salt. I
> sprinkled a bit of balsamic on after they came out of the oven.
>
I'm not having much luck with growing my own, but I am lucky
to have access to a farm stand that grows MANY kinds of
heirloom tomatoes. Also, my tomato-hating daughter is away
this week, so my fun is eating loads of tomatoes....

--
Jean B.