We had some prolific tomato plants this year. A couple weeks ago, the tomatoes were amazing – sweet, firm, juicy and tasty in a way that kind of made your eyes roll back in your head. It took everything in me to leave them for dinners instead of eating them all in one sitting, like amazing, acidic apples.
This week the remaining tomatoes still looked great, but after a couple of days of close to freezing temperatures the texture was a little grainy and the flavor, well – it was almost nonexistent. Heartbreaking.
Enter the great Thomas Keller. His recipes are always on the more involved/particular side, but let me tell you; the man knows his way around an oven-roasted tomato. Continue reading
Dicey Business 