Oven-dried tomatoes: Amp up the flavor of off season fruit

Have you ever bought a tomato?  Sorry, dumb question.   Have you ever really tasted a tomato?  Not such a dumb question because most of the time tomatoes are the sideshow.  A little garnish for the burger or the salad.  And this is probably what’s best for our taste buds, because mass-produced tomatoes, especially the ones from Florida, are simply watered down, grainy versions of the real McCoy.  And gas is to blame.

While tomatoes at smaller markets are more likely to be telling the truth, most of the fruit at the large chains are not ripened on the vine. They’re picked under-ripe and gassed.  Yep, gassed with ethylene – a plant-based enzyme that turns them red -  but doesn’t really do much else.    So a) your tomatoes are not really fully ripe, b) are lying to you and c) taste like nothing.  But not to fret, that last one we can fix (as for the others, contact your congressional representative).

Read the rest of this post and get the recipe at Edible Times (we'd love to have you visit!)

 



Christina Bailey
chronicles edible discoveries, recipes, fun with food and plenty of tasty beverages over at Edible Times.

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