Comments on: toolbox talking

By: jules

jules — Fri, 19 Aug 2011 05:33:54 +0000

yes carl
you nailed it… better texture and more intense tomato flavour

By: Carl

Carl — Thu, 18 Aug 2011 20:59:40 +0000

Hi!

Great blog!

How do these tomatoes differ from the store brought “sun dried”? A bit more moist and not so leathery?

Carl.

By: jules

jules — Wed, 14 Nov 2007 11:18:47 +0000

thanks wendy & kalyn

casey
I’ve always loved the concept of baked ricotta but like you have never been happy with the results. hope this version works out for you

thanks patricia
and you’re right there must be 101 uses for the tomatoes. I had some last night for dinner in a salad with shaved parmesan..simple but good

hey michael
haen’t heard of tom but if he’s into toolboxes he can’t be all bad. Also not sure about Calabro ricotta..is it a particular style or a particular producer??

thanks kathryn
have been meaning to get my hands on a copy of the river cafe book…loving the idea of chilli to spice up the ricotta

pg
leaving the door agar would help the steam escape and definitely hasten the drying process but can’t see how it would increase you’re shelf life unless the final moisture content of the tomatoes was less than that of normally dried ones.

oh and feel free to romp all you like… ricotta has that effect on me too

good luck with it julie

grant
If you’re into seasonal cook books also recommending Maggie Beers latest volume…got a copy for my sister for her birthday and am now dying to get my own. Jared Ingersol, another Australian chef based in Sydney also has a lovely seasonal book called Shared Plates well worth a look.

By: Grant

Grant — Fri, 09 Nov 2007 18:27:31 +0000

Those tomatoes look divine. I have to say, I sort of love anything roasted like that. I’m going to have to give them a try. It’s also great to know about this cookbook. I love seasonal cooking and am always looking for new books that cover it. Thanks!

By: Julie

Julie — Fri, 09 Nov 2007 07:13:35 +0000

Okay, I am definitely going to venture to try cooking these. I love roasted tomatoes so much and the added benefit of ricotta – yum!

By: pg

pg — Fri, 09 Nov 2007 03:22:14 +0000

I have heard tales and arguments of whether to keep the oven door slightly ajar, using a tea-towel or such when cooking the toms. Apparently it helps them dry roast quicker and leads to a longer fridge life.

Any thought??

pg (who would quite happily romp nekkid in ricotta, if allowed)

By: kathryn

kathryn — Wed, 07 Nov 2007 21:23:28 +0000

Thanks for this lovely recipe Jules. Baked ricotta is one of my favourite meals after first trying a recipe from the green River Cafe Cookbook. Plenty of ground up dried chillies and oregano, sprinkled over the ricotta prior to baking in a super-hot oven. It’s delicious.

And I have to say your baked ricotta also looks fabulous. I shall be trying this one.

By: Michael Natkin

Michael Natkin — Wed, 07 Nov 2007 06:30:56 +0000

Very cool! It is interesting to me that Tom Colicchio has slow roasted tomatoes as one of his basic "toolbox" items in Think Like A Chef too. I'm all about that baked ricotta, gotta try that. And by the way, probably not so necessary for this dish but if you can get Calabro ricotta in your area, it is so great fresh. Really sweet flavor. Michael Natkin The Herbivoracious Blog

By: Patricia Scarpin

Patricia Scarpin — Tue, 06 Nov 2007 16:34:54 +0000

The recipes are wonderful, Jules – and those tomatoes! Wow! I can see myself making so many delicious things with them!

By: Dana

Dana — Mon, 05 Nov 2007 22:34:38 +0000

I adore slow-roasted tomatoes, and I could eat ricotta out of the container with a spoon…until the container was nearly empty. This sounds really delicious.