I love the abstract quality of these photos. Sometimes when I'm photographing, I forget they're tomatoes - they become these beautiful blocks of light, color and shape. I swear my tomato obsession is almost over, but here's what I did today - it's quick, easy and delish. I cut up a bunch of tomatoes into quarter-inch slices and placed them on a baking sheet with a little olive oil and salt (you could do herbs too) and stuck them in the oven at 225 degrees for almost three hours until they looked like fruit leather. I ate a bunch right out of the oven but you can add them to pasta, braised dishes, sauteed veggies, salads or on a bagel and cream cheese - the possibilities are endless. I'm going to store the rest in a jar covered in olive oil in the fridge.
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6 comments:
Yummmm! I have two jars in my fridge for future needs. Gonna try BLTs with corn pudding tonight and that may be the last of tomato season for me this year. Hey, congrats on the TV spot!
any kind?? little ones too??
How long do you think these will keep in the fridge? Thanks.
absolutely. cherry tomatoes, plum tomatoes. with the cherry tomatoes, I'd slice them in half and check on them after 2 hours every 15 minutes or so to make sure they don't get too dried out.
if you cover them in oil at least a couple weeks maybe more.
So cool how you see them as art. Food is SO art, the best kind of art - art you can eat.
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