This is the only recipe of Dorie's that I've made before--many times--and it's not so much a recipe as a simple, ingenious method of cooking tomatoes. It turns them into something heavenly and versatile, and all it requires is tomatoes and time. I first ran across the notion of slow-roasted tomatoes in The Complete Italian Vegetarian Cookbook, by Jack Bishop (another wonderful cookbook that sounds specialized but is quite practical and easy to use). Once I tried them, they became something to look forward to every summer in tomato season.
First, how can you not like them? I guess if you hated tomatoes, you could not like them, but I'm not sure I'd trust a person who didn't like tomatoes (in season, of course--I don't care if you don't like the pink, flavorless tomatoes available in January).
Second, they're the most versatile recipe around. You can add them to mashed potatoes or risotto for stunning color and flavor. Top pasta with them - with or without cheese. Match them with grilled chicken, fish, steak (or even tofu). Use them in a salad or on toast for a quick appetizer. The possibilities are limitless.
Third, how many recipes let you use your potato masher to mash the garlic?
I look forward to seeing whether everyone else was as smitten with this recipe as I am. It's proof positive that something doesn't have to be complicated to be good.
Everyone was smitten. I do not recall the last universally loved FFwD recipe! The possibilities for these are truly endless.
ReplyDeleteNana and I LOVED these. So much, in fact that she had knocked out batch #2 today. Hmm a 2nd bout at 3 hours of oven time in August - that is true love. Glad these are a keeper for you too.
ReplyDeleteAgreed - this was one of the most well received FFwD to date.
ReplyDeleteAdriana,
ReplyDeleteI actually suggested this to Laurie as an August recipe, and then I was worried that no one would like it, so I was very relieved to see how popular it was. But I should have had faith in the tomatoes--they're so good.
Tricia,
I know--it's hard to turn the oven on when it's sweltering outside--but worth it in this case.
Cher,
We must all have exceptionally good taste.
I really like your idea of adding them to mashed potatoes! I have never thought of using my potato masher to smash the garlic. I like that!
ReplyDeleteI'm glad you suggested this recipe - I don't think my fridge will be without them, now.
ReplyDeleteWow what red photos!!! Screams flavor at me! I finally got around to making them and they were perfect tucked into Bison Burgers I made last night. I'm afraid they aren't lasting long as I'm eating the rest like candy.
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