fandomsecrets | [ SECRET POST #2237 ]

⌈ Secret Post #2237 ⌋

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I buy salad tomatoes to have in sandwiches. This time I seem to have found a box full of very firm, kind of unjuicy tomatoes with an unusually grainy texture. I don't much like them, is the point I'm trying to make. What can I make where the firmness and lack of juice won't make a difference? Would they be good in a lasagne?

Dunno about lasagne, sorry, but I put them into ragout :P

Ha, I had to look up the word ragout, I can't believe I never thought to put them in a stew, thank you!

Cut the tops, carve them out a bit and put ground meat (mixed with bread that you have previously soaked in milk until it's soggy but not drippy, plus egg and garlic) that you have shaped into a ball in it, put the little tomato hats back on and put them into the oven, low heat, for about 30 minutes, depending on the size of your tomatoes.

Oooh, I say! That sounds very interesting! Thank you :)

You're welcome! :-)

Oh my god, I ate something like that in France one time and it was the best meal of my entire life.

Ha ha! Guess where I'm from. ;D

Agh, bien sûr. 2005, I was with my German friend's family visiting their friends somewhere out in the country, have no idea where but south of Paris and north of Montpellier (really narrows it down) and the mother cooked this amazing meal; I don't typically eat beef, but I /devoured/ that tomato. And everything else. Gah.

And I *do* live south of Paris and north of Montpellier!

I'm glad you liked it so much! I love how it's juicy and just bursts in your mouth with flavour. Mmm, tomates farcies...

Stick them in a brown paper bag for a day. They will be ripe and juicy and perfect.

...seriously? That sounds far too easy....

I'll try it, thanks!

da

they ripe faster with a banana, and try keep the stem on if they have them

they won't be as sweet as ripened-on-the-vine tomatoes though

I've made pasta sauce with disappointing tomatoes before - ugh, I just tried to write out the recipe but it turns out I've forgotten how the bit in the middle goes and I'm away from my recipe books at the moment! But I never noticed a difference in taste or texture because they cook for ages.

I've slow roasted unripe tomatoes with amazing results. It's incredibly simple - all you need is some oil, a bit of salt (I've made them without, though) and some spices if you like - and the flavor gets so concentrated even unripe tomatoes are delicious enough to just eat right off the baking sheet.

The funnest part is devising new things to do with them. Even as I'm downing a tomato-y lunch, I'm planning what I'm going to try for my next meal. And I hated plain tomatoes before I slow roasted my first batch.

You can google slow roasted tomatoes to get a proper recipe and to get an idea what they will look like when they're done.

I hate those tomotoes, susch a gross texture! Put them in any tomato based pasta sauce, and add extra tomato paste if the flavour isn't strong enough. That's what I'd do at least. As for lasagna, I don't put real tomatoes in my bolognese sauce (sacrilege! Or not, idek) so I can't help you there, but if you normally do I'm sure they'd work fine. With extra tomato paste, that is ;)

Get some of those little toasted pieces of bread. If they are really dry, put just a drop of olive oil on the bread. Slice up your tomatoes and put them on the bread along with a slice of salami or pepperoni (if you are down with that) some garlic, mozzarella, maybe some herbs, whatever you'd like. Put them in a pre-heated oven until the cheese is nice and just a little melted. Then stuff them all in your face. Delicious.

... Throw them at people I hate. >:I

Or I put them on top of other fruits and let the ethylene rise into them they'll be riper in a day or two.

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