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Recipe Reviews
sturlington from Hillsborough, NC
I actually didn't think these were as good as the batch of slow-roasted tomatoes I made about a month ago, following a recipe in The Improvisational Cook. For that batch, I roasted the tomatoes at a higher temperature (325, I think) for less time (~3 hours). The tomatoes were chewier and sweeter, but they were also larger, which probably makes a difference. Still, that was an easier, faster recipe, just as tasty, and no need to peel the tomatoes first.
Also, I froze those tomatoes. These could probably be frozen as well, though Keller doesn't say so.
(edited 8th October 2012) (0) comment (0) useful
bes30 from ,
They are super easy and simple and make great additions to many meals including sandwiches, salads and even stuffed inside a rolled up chicken breast. I made these, in particular, for the Iceberg Lettuce Slices (p 150). They were a perfect addition and complimented a great salad. Like other reviewers note, this recipe does take 5-6 hours in a low oven, so you definitely have to plan ahead. I have made these a few times because they last very long and are good to have around.
bhnyc from New York, NY
I am changing my original review and stating that these actually are excellent. They are much better a few days after they are cooked. These take a long time to make- blanching, peeling, roasting for five hours-lots of effort involved.
(edited 2nd August 2010) (0) comment (0) useful
kateq from annapolis, md
These are very good, but not better than oven roasted cherry tomatoes which take less than half the time, do not require peeling, and are sweeter. Perhaps if I made these in the middle of winter, when plum tomatoes are the best to be had, I would have had a different reaction, but for all that time roasting, the plum tomatoes were just very good--not magnificent and not really living up to all that effort.
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