Some cosmetic changes in preparation for larger site changes in the works.


In my post above about tomato pie, I roasted the heirlooms for one of the

Veteran Member
2122 posts
Joined: Aug 15, 2007


Posted to Thread #27807 at 3:22 pm on Jul 16, 2015

ingredients. They were just unbelievably delicious--rich concentrated tomato sweetness. I did drain some liquid from them but I think if I had roasted them at a higher temp, that would have been taken care of. It might have to be done separately.
Our romas are the same year round--and are reliable for roasting, but they never have much more flavor (as "summer" tomatoes do) in summer than in winter. And the Cherokee purple which are our most common heirloom type are truly very very meaty with little pulp/seed. But I agree it might take some adjustment.

Other messages in this thread: