This would have been the second dumbest thing, but, I've never filmed congress. This video started with great promise - I had about 3/4 of a pint basket of sugar-sweet cherry tomatoes. I've never made sun-dried cherry tomatoes before, but had slow-roasted Roma tomato halves a long time ago, and they came out pretty good.I'm not a big sun-dried tomato fan, the jarred ones taste like medicine to me, and I avoid them on menus whenever possible. I figured these would be much better - sweeter and juicier. What I got, 12 hours later, and who knows after how much cooking gas, were what best could be described as cherry tomato raisins.
They didn't taste bad, and Michele liked them, but considering all the time and wasted fuel, the tiny ramekin I ended up with surely didn’t justify the effort. Talk about severe shrinkage! I think you'll all agree this video recipe is of no practical use, other than maybe to mock me. Hey, at least the name is kind of catchy. Enjoy!
24 comments:
You're too funny!!! "Do not go to the blog; I don't deserve it..." LOL!!!
A friend of mine made this once too, and at first I couldn't believe there was no sugar involved. These are awesome!
Severe skrinkage: the tomatoes or Wall Street?
What if you left them in the sun all day, would they be sun dried tomatoes?
[/belly workout induced by your latest video] i dig your sense of humor. :)
-unpoedic (via youtube)
p.s. and your cooking, too.
The two extremely practical uses for this blog are as follows:
1. Humor. You can't get a better tag line for the finish of this video. "Do not go to the blog. I don't deserve it." Oh, the poetic irony. We were in stitches.
2. Humility. Any aspiring chef or home cook needs to have the curiosity to try new things and have them fail. It is highly encouraging to know it still happens, even to the professionals!
Thanks for the giggles. Just watch, we'll see Tomazins on the shelves of some health food stores soon. ;)
Hey.. don't knock yourself.. even Alexander Fleming had a few setbacks.. You never know what you will create when experimenting with food!
lol, thanks a lot mister planet destroyer
;P
The only problem here is that you're using the wrong kind of oven. You can do this with a small solar cooker, like the one I designed:
http://thoxbui.com/catenaryreflector/realuses.html
Connie, was that a trick question?? I think they would be, but to hard to control the heat and moisture I think.
Gulf, thanks, but you may know a little too much about penicillin!
Nice video!
haha don't be so hard on yourself! They look wonderful.
You should make these using a food dehydrator some time. I use a Nesco brand one (500 watts) for making beef jerky, raisins and all manners of dried fruits.
Love your videos. Look forward to seeing more.
I'm with ya chef on the sun dried tomatoes, yuck! I've often done "sun dried" Romas in the oven and they are great.
Haha! Well, I love you honesty! Thanks for the laugh...
"Far better is it to dare mighty things, to win glorious triumphs, even though checkered by failure... than to rank with those poor spirits who neither enjoy nor suffer much, because they live in a gray twilight that knows not victory nor defeat."
Theodore Roosevelt
Thanks! We could use Teddy in Washington this week.
I make these lot but with either supermarket tomatoes to give them more flavor or garden tomatoes when there are too many of them. I call them 12 hour tomatoes. If you do this to green tomatoes, they taste a little like artichokes.
Hahahaha... I didn't see that one coming. I didn't think it was stupid until you mentioned it... but I think I agree. Hahahaha...
This might be a stupid suggestion, but: Could you maybe try smoking them, instead? It'd certainly save on the gas and would probably quarter the time and help strengthen the flavor.
u probably could, but would still take a while
I make sundried tomatos ALL the time & never once thought about the environment...I cook them on stones (3-4 stones at a time)& use full sized tomatos & slice them thin, add garlic & salt & olive oil (of course) But they are so perfect to add to recipes & MUCH MUCH better than storebought (who also use ovens to make them) Now I can't wait to try cherry ones! Sorry you didn't enjoy yours :(
lol you rule chef john
Chef John,
If you ever get a food dehydrator, you should try this again with it.It'll take a lot less time than a regular oven (probably 5-6 hours I'm thinking) and does not waste as much energy an oven.
Hi Chef John,
I feel your pain. But don't give up, just slice the cherry tomatoes in half.
I did that, and dried them at 250° F, and made an amazing, sweet, dried tomato product.
There was a bit of carmalization, and some bitter notes, but nothing like the dried tomato products that taste so bad.
Hey Chef John,
I cut the tomatoes in half, and dried them at 250° F.
It worked out really well, it seems like cherry tomatoes are more flavorful than the big ones.
I had massive shrinking, but I was also able to dry lots of the tomatoes, and they were quite tasty. I ended up using them as a base for a bean soup.
I also have to comment that I really love your site, and have cooked several of your dishes. You really do an awesome job, thank-you.
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