ermintrude
Gold Member
... SW sunblush tomatoes with garlic & oregano:
Now I know my oven is temperamental and overenthusiastic so I put it on about 80 instead of 110 and set my alarm to check it at 1 hour instead of waiting the full four hours - well this was it at 1 hour. Cremated to oblivion.
I did taste it to see if it would've been OK alive but HUUUUUWW-EYY... Salt, salt, salt SALT SALT, and, uh... SALT.
I thought 2 tbsp was a lot and was indeed proven correct as that was all it tasted of
As well as that making it was a bit of an arse, there is no point chopping the garlic, it needs to be crushed as once you'd mixed everything, picked out the tomatoes to go on the tray 90% of the garlic remained in the bowl rather than sticking to/going in the tomatoes so you had to transfer the whole lot fiddly by hand.
There was also no point removing the seeds from the tomatoes - as you can see they needed the fluid if they were this 'crisp' after just an hour, irrespective of the temperament of my oven
If I did it again (which I very much doubt I will ) I would use bigger tomatoes, not take the seeds out, crush the garlic and mix in fresh herbs (not dried oregano) and probably spend some syns on doing it in a drizzle of oil rather than cremating it in Fry Light. Oh and cut the ***SALT*!*!*!!!!!
It would also take no longer than 40 mins. Maybe an hour or so if you have a human oven.
/Soapbox.
Now I know my oven is temperamental and overenthusiastic so I put it on about 80 instead of 110 and set my alarm to check it at 1 hour instead of waiting the full four hours - well this was it at 1 hour.
Cremated to oblivion.I did taste it to see if it would've been OK alive
but HUUUUUWW-EYY... Salt, salt, salt SALT SALT, and, uh... SALT.I thought 2 tbsp was a lot and was indeed proven correct as that was all it tasted of
As well as that making it was a bit of an arse, there is no point chopping the garlic, it needs to be crushed as once you'd mixed everything, picked out the tomatoes to go on the tray 90% of the garlic remained in the bowl rather than sticking to/going in the tomatoes so you had to transfer the whole lot fiddly by hand.
There was also no point removing the seeds from the tomatoes - as you can see they needed the fluid if they were this 'crisp' after just an hour, irrespective of the temperament of my oven
If I did it again (which I very much doubt I will
) I would use bigger tomatoes, not take the seeds out, crush the garlic and mix in fresh herbs (not dried oregano) and probably spend some syns on doing it in a drizzle of oil rather than cremating it in Fry Light. Oh and cut the ***SALT*!*!*!!!!! It would also take no longer than 40 mins. Maybe an hour or so if you have a human oven.
/Soapbox.
