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Oven-Roasted Tomatoes

TIPical Mary Ellen : Episode TIP-820 -- More Projects »
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Make a lovely summer salad by placing roasted tomatoes on a plate, drizzling with oil and vinegar, and season with basil, thyme and oregano. Top with feta cheese.
Chef Zimmern shares tips on preparing and cooking with roasted tomatoes.

  • The first thing you need to do is select your tomatoes.

  • Vine tomatoes are grown indoors and just cut with the stem on.

  • Hothouse tomatoes are also grown inside, but they have the stem removed.

  • Roma and cherry tomatoes are actually grown in the ground in the Southern Hemisphere year-round.

  • Use Roma tomatoes for best results when oven roasting. Here's how: Cut the tomatoes in half, drizzle just enough olive oil on top to coat them. Season with oregano, salt and pepper. Place on a lined cookie sheet and put in a 200-degree oven for eight hours.

  • Make a nonfat salad dressing by puréeing roasted tomatoes with a dash of vinegar.
Guests
Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail: chefaz@visi.com
Also in this Episode
TIPical Mary Ellen : Episode TIP-820
•Oven-Roasted Tomatoes
•Refinishing Old Furniture
•Cleverly Framing Artwork
•Tip of the Day
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