Yield: Yields 40 pieces.
I like to use beefsteak tomatoes for this recipe, although I’m careful to use them when they’re just ripe—overripe tomatoes don’t yield great results. I’ve also substituted halved, seeded plum tomatoes in a pinch with good results.
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We've been making these every year since this recipe came out. After several years of toiling with fresh romas, we decided to try it with cannned tomatoes. Boy, we're we surprised! THERE IS LITTLE TO NO DIFFERENCE BETWEEN THE FRESH AND CANNED! Just a whole lot of work and prep saved. I buy the LARGE can of whole tomatoes at Sam's Club. It doesn't say "roma" on the can, but they are. If all the prep is what has been holding you back from trying these, go with the canned. Oh, and we store these in the oil from the pan in a container in the fridge. I've also canned these in half-pint jars with great success. I sometimes sneak a jar out of the house to give to a friend as a gift. If my husband caught me, I'd be dead. He calls these "Rojo de Oro"...(red gold).
In our neighborhood, no summer is complete without one or more tomato roast-a-thons! With several people working together, we quickly prepare enough tomatoes for double, triple, or even quadruple batches of these roasted tomatoes. Try a variety of tomato colors for jewel-like hues and intense tomato taste. Using up the finished tomatoes is never a problem. They quickly disappear into salads, sandwiches, pasta dishes, and served alone, are a divine side dish.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
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