On 8/31/2018 at 11:40 AM, Toliver said:You could always make Parmesan Tomato Chips (click) unless you really just don't like the taste of tomatoes, period. These chips sound like dehydrated tomatoes which shouldn't go bad on you.
I tried those chips yesterday. Meh.
The initial slicing, drizzling with olive oil and seasoning, then roasting, was very promising. The aroma of those roasting tomatoes drifted upstairs and down, and made the house smell gob-smackingly, drive-you-crazy-to-eat-RIGHT-NOW delicious. Perhaps I should have stopped there. I tried to get the dried crisp texture described in the original recipe, and decided to stop while most of the tomato slices still had some juice because others were getting too dry. Nonetheless the tomatoes looked and smelled delicious before I added the parmesan and put them under the broiler for a brief melt. After that, I had a dubious mix of tomato slices charred to a crisp and tomato slices that were juicy but too tart, as though their acids had been concentrated. I tried a few of both types and was unimpressed. It was especially disappointing because the original smells had been so promising.
They didn't go to waste, however. I chopped the lot up with fresh basil, and at the last minute added it to a sheet pan dinner of sliced and roasted potatoes, cauliflower and Andouille sausage, tossed with yet more olive oil (and the pan scrapings) and roasted until browned.The crispy tomatoes gave a croutonesque crunch and the juicy tomatoes added a piquance that livened everything in the dinner. All I can show is a meager portion of leftovers. It looked better in the bowl last night, before the basil had lost its bright green color.
So: this treatment of tomatoes wasn't a loss, but I won't do it again unless someone else posts a win on it. The simpler treatment of oven-roasting with olive oil, basil and salt per @ElainaA's recipe seems more foolproof. (And yes, her recipe uses cherry tomatoes but I've used the treatment to good effect with chunks of larger tomato also.)
