This sounds so interesting I just want to try it! That’s a lot of garlic! Stovetop or oven cook?
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Not to get stuck on sauce but if anyone is looking for an Instant Pot (so not heat up the kitchen) marinara, I’ve used this one quite a few times and freezed the sauce with success.
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Stovetop, and never enough garlic.
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My cooking is Chinese influenced, and the dish I wait for with fresh tomatoes is Egg Tomato stir fry. Google for recipes. It is a common home cooked dish. I like both yellow and spring onion as well as a little bit of oyster sauce in mine, if perhaps sacrilege to a purist.
To accompany, sliced cukes with Japanese seasoned vinegar (Marukan) and a few drops of sesame oil and sesame seeds are my frequent summer side dish. My garden is giving me cukes this year but few tomatoes. So far. I was doing childcare in DC during planting season and combined with early drought, everything is late.
I love tomatoes with basil and olive oil (and maybe a little bit of mozzarella) but my 1/4 Japanese sister-in-law has turned me on to Shiso Furikake on my tomatoes which I have to admit is pretty tasty.
I think gazpacho is better a little chunky. I just whiz it in the food processor, but I’ve also had versions with chopped up veg which is good too.
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I made this yesterday with my cherry tomatoes. Three of us ate these tomatoes with toasted baguette slices and farm stand corn for our dinner last night. I save my expensive olive oil for this dish!! Delicious!!
https://www.washingtonpost.com/recipes/oven-dried-cherry-tomatoes-in-olive-oil/
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Yum. Sadly, no 40 minutes at 400 degrees of garlic roasting in this heat here! I need an air fryer or something to take my cooking outside when it is hot!
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Have not heard of these. I think H would love to do this- What tomato press do you. use?
This is the one my H has; he loves it.
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Drying cherry tomatoes in the oven is a great thing to do in the winter too, when regular tomatoes are pretty iffy.
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