Conference turris::cooks

    1.	Slice good-sized tomatoes width-wise (not core wise)
    
    2.	Sprinkle with salt and pepper
    
    3.	Place a pat or two of butter (depending on size)
    
    4.	Sprinkle with seasoned bread crumbs
    
    5.	Place tomatoes in pan and broil until butter is melted and bread
    	crumbs are browned.
    

    
    This seems like a good place to ask a tomatoe question.  What are
    ROMA tomatoes exactly ?  Are they a type of tomatoe, or a brand 
    of tomatoe ?  I have a recipe that calls for ROMA tomatoes, and I 
    can't find them anywhere.  
    
    Regards, Larry

	Roma VFs are plum tomatoes, at least in our garden this year.

	Not sure if they could be another kind of tomato too, but
	I think they're just plums.

	Di

	Hi, Lar.

    
    
    	Hi Di,
    
    	 I suspected they were some sort of a plum tomato. I'd heard
    	a reference to them the other night on the "Pizza Gourmet" 
    	cooking show also.  Many thanks kind soul.
    
        L

    Well I've got about a million cherry tomatoes that are going to ripen
    all at once in my garden.
    
    Unfortunately, they don't have good BLT's or alot of other recipes that
    I have for tomatoes.
    
    Any ideas?
    cj

    
    cj,
    
    Mine never make it out of the garden.  We all like them right off the
    vine.  
    
    You might want to look at a tomato aspic, or maybe tomato jam or jelly,
    I think I might have a recipe in one of my old cookbooks.  
    
    Alternatively, Cherry tomatoes make great fresh salsa.  Add some green
    bell pepper, some anaheim, publo or big jim peppers, maybe a jalepeno,
    some garlic, and onion and cilantro to taste.  
    
    meg

 
	From Giuliano Bugialli's _Foods of Italy_

		Spaghetti alla Sangiovannino

	1 lb. fresh ripe cherry tomatoes
	3 cloves garlic, peeled
	1/2 cup olive oil
	Salt and freshly ground black pepper
	1 tsp. hot red pepper flakes
	Coarse-grained salt
	1 lb. dried spaghetti, preferably imported Italian
		[note: this dish is always made with dried, rather
		 than freshly-made, pasta]
	25 sprigs Italian parsley, leaves only

	Bring a large pot of cold water to a boil to cook the pasta.
	
	Meanwhile, prepare the sauce: Preheat the oven to 375 degrees.
	Put the cherry tomatoes on a baking sheet and bake for 5 minutes.
	Remove the tomatoes from the oven and let them cool for 10 minutes.
	Then cut the tomatoes in half, but retain the seeds and skin.

	Coarsely chop the garlic on a board.

	Heat the oil in a large casserole over medium heat.  Add the 
	garlic and saute for 2 minutes; then raise the heat to very 
	high and add the tomatoes.  Saute for 5 minutes longer.  (Even
	over very high heat, the tomatoes will not dissolve completely.)
	Season with salt and pepper to taste and the hot pepper flakes.

	When the water for the pasta comes to a boil, add coarse-grained
	salt to taste.  Then add the pasta, stir with a wooden spoon,
	and cover the pot to bring the water back to a boil as quickly
	as possible.  Remove the lid and cook the pasta until it is
	al dente (9 to 12 minutes, depending on the brand).

	Drain the pasta and transfer it to the casserole with the sauce.
	Sprinkle the parsley over all, mix very well, and serve immed-
	iately.  No cheese should be used with this dish.

						Serves 4 to 6

Check out note 1293.16 for a method to oven dry cherry tomatoes.  I've been
planning to try this, but my tomatoes never make it to the oven !

Laura

    My Cherry tom's never make it out of the garden
    
    ;-)
    
    meg

>             <<< Note 635.9 by CSC32::M_EVANS "watch this space" >>>

	Yes, so you said on Friday. ;>