Comments on: A Med meal: Roasted Tomatoes with Shrimp, Chili and Feta

By: And I’m Telling You: No-Butter Apricot and Almond Cake – A cooking blog - Kitchenist

Thu, 05 Nov 2009 18:24:18 +0000

[...] I had to admit it: this apricot-topped, almond-scented cake was calling my name. The flavours were Mediterranean in feel, the ingredients were (almost) all in my cupboard, and it even used my favourite vegetable, [...]

By: More Med: Baked Feta and Tomatoes with Parsley Hearthbread - A cooking blog - Kitchenist

Sun, 28 Jun 2009 08:40:07 +0000

[...] been having a feta-and-tomato thing this summer, a Mediterranean moment if you will, so of course this combination of feta cheese, tomatoes, herbs and chili appealed to [...]

By: Ele

Ele — Thu, 11 Jun 2009 21:51:42 +0000

Glad you liked it, Dad! It really is infinitely adaptable.

By: THB

THB — Wed, 10 Jun 2009 23:12:26 +0000

Made this and it was “divine”. The feta already has a lot of salt so could cut down even more on the salt on the tomatoes. We used fresh, very good, but still hothouse, local tomatoes bought in the market on Sunday. We also used red pepper flakes instead of a chopped red chili.

A great Med. dish!

By: Ele

Ele — Wed, 03 Jun 2009 20:30:59 +0000

Hi THB (aka Dad),

I would love to have room in my freezer to store pre-roasted tomatoes. (Unfortunately, as you know, it’s teeny.) That is a great idea for those who have the time and inclination. I agree that sometimes canned is the way to go. It’s strange how good-quality canned tomatoes can taste better than some fresh ones, but there you have it.

By: THB

THB — Tue, 02 Jun 2009 21:39:02 +0000

What to do about tomatoes when it is winter\spring and all you can get in the market – we won’t even think about the supermarket – are the tasteless, hard and pale ones from south of 30 deg. – like Spain, Mexico , S. California etc.

First of all
-use those lovely fresh tomatoes that you halved and roasted in September and froze and still have in your freezer – not only are they full of flavour, they will also remind you of the time that you roasted them – happy memories!

-if you have no roasted tomatoes , then choose the best possible tin of tomatoes you can find – you will have to experiment, San Marzano are the fullest tasting, but they are expensive, in any case you want to find a full-tasting tomato that is very firm from the can and does not fall apart as you take it gently out with a fork. The tomato must be firm enough so that you can slice it lengthwise and carefully scoop out the seeds\pulp . Then dry it off a bit with a towel and you can roast it in the oven . Of course as these tomatoes are already “pre-cooked” and are skinless the time needed is probably much less. And you will not get a classic roasted tomato . And because they are already skinless it may be that you should line your baking dish with parchment paper or foil. These tomatoes will not hold together like classic roasted tomatoes should but they will give you a much better flavour.