Get this recipe while you can. Fine Cooking magazine, which has put much of its online content behind a members-only barrier, just sent the link to this wonderful recipe in a newsletter. It’s the recipe that won me over to the virtues of roasting produce in general and slow-roasting — a couple hours — in particular. It’s one of the best FC recipes I’ve ever tried.
Now’s the time to roast those late-summer tomatoes and you’ll find the recipe here, along with a link to the still-free article. Try it, really. This recipe gets raves.
{ 2 comments… read them below or add one }
This sounds really good, ella! You’ve introduced me not only to new foods, but new processes. I had grilled tomatoes before, but I hadn’t heard of slow-roasting. The temp is still close to 90 here, so I’m not quite ready to make peace with my oven yet, but soon…
MusEditions’s last blog post..Remembering my friend; remembering everyone
90? I’ll trade you any day.
This really is delicious. When it was published a few years ago, I didn’t try it right away. When the letters to the editor were full of raves in a subsequent issue, I finally did. Wow! I love this in winter with plum tomatoes – the flavor is so intense and summery.