Love reading this post. I just came back from my sister’s place at the Jersey shore and am already missing the tomatoes from there. Usually I make the moon blush recipe from Nigella but this looks great for the larger ones and I’m so excited to try your expert advice for freezing. Thanks!!
We make these too, with cherry tomatoes sometimes, and I just thought I'd share a combination that's really good, since I think you said in one of your blog posts that you have a lot of tarragon. We cook the tomatoes as you do, adding basil and sprigs of parsley, but also - the key! - tarragon and lemon thyme. There's something about the tarragon/lemon thyme combination that ends up being heavenly with the roasted tomatoes. Thanks so much for your newsletter; it's wonderful.
I’m making this recipe for the third time - plum tomatoes are so plentiful right now and I want to take advantage. These are so delicious and versatile. Hopefully this batch will make it to the freezer! Can’t wait for you new cookbook!
I am excited to try these! And I am even more excited to hear that you have a new book in the works. I have loads of cookbooks, but Open Kitchen is one of the few go-to books that I use ALL THE TIME. Every recipe is a winner. Thank you!
I have done it with all kinds of tomatoes. You just have to watch them so they are cooked to the right degree. Depending on the type, slice them in half or in very thick slices (maybe 3 per tomato)
Love reading this post. I just came back from my sister’s place at the Jersey shore and am already missing the tomatoes from there. Usually I make the moon blush recipe from Nigella but this looks great for the larger ones and I’m so excited to try your expert advice for freezing. Thanks!!
We make these too, with cherry tomatoes sometimes, and I just thought I'd share a combination that's really good, since I think you said in one of your blog posts that you have a lot of tarragon. We cook the tomatoes as you do, adding basil and sprigs of parsley, but also - the key! - tarragon and lemon thyme. There's something about the tarragon/lemon thyme combination that ends up being heavenly with the roasted tomatoes. Thanks so much for your newsletter; it's wonderful.
I’m making this recipe for the third time - plum tomatoes are so plentiful right now and I want to take advantage. These are so delicious and versatile. Hopefully this batch will make it to the freezer! Can’t wait for you new cookbook!
I can't stop either! They are so tasty! xx
I am excited to try these! And I am even more excited to hear that you have a new book in the works. I have loads of cookbooks, but Open Kitchen is one of the few go-to books that I use ALL THE TIME. Every recipe is a winner. Thank you!
Thank you Karen- I'm so glad you're enjoying it!
Is there a way to do this with non-plum tomatoes? We grow everything except plum types. Thanks for any help!
I have done it with all kinds of tomatoes. You just have to watch them so they are cooked to the right degree. Depending on the type, slice them in half or in very thick slices (maybe 3 per tomato)
Thank you—I can do that