Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen
Recipe Reviews
kfranzetta from San Francisco, CA
I had a lot of success with this recipe. I used one pint of grape tomatoes and cut them in half as the recipe specified. I let them go 50 minutes, but should have taken them out at 45. Some of them got too caramelized and turned black. The other ones, though, were delicious! They were chewy and very sweet. I made these for use in the black bean salad, also in this book.
(edited 26th July 2012) (0) comment (0) useful
Queezle_Sister from Salt Lake City, UT
Concentrated tomato goodness, but some recipe problems.
I tried making these with 2 lbs of current tomatoes (tiny). When I saw that Heidi suggests cutting each one in half, I nearly quit. A quick google search found many similar recipes that do not require cutting in half, so I proceeded with most of the tomatoes whole.
Roasting took twice the amount of time as suggested (about 2 hrs). I think this was my fault - I used a single 9X11 inch pan, and the tine tomatoes were 2 deep. Even after 2 hours, there is a fair amount of juice, and not much of the caramelizing that Heidi mentions.
The recipe also calls for adding sugar. I don't think these tomatoes needed it - probably you should could cut back unless your tomatoes are not very sweet.
I will freeze up ziplock bags of these, and hope I can find them again in January and February.
(edited 29th August 2011) (0) comment (3) useful
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