- Most Helpful
- Highest Rating
Ewwwwww. Jan, I really loved this recipe.
Sweet, and rich yet with a little acid taste....... so wonderful!!!
The only change I made was to use smaller roma's and cherry tomatoes combined and just added a little added dried Italian herbs.
Otherwise the recipe was followed as per the recipe, and it was wonderful!
DS is taking the cold tomatoes to have on crusket's tomorrow for lunch, as he is on a health kick!!
Wonderful recipe Jan, thanks so much for posting!
Jan, we liked these too, and mine didnâ€™t caramelise either, I had guests who love rating new recipes and decided to experiment on a theme with these, so popped in some zucchini and did them the same as well. They tasted great too, but the tomatoes were better. I think that using heirloom varieties (sadly none available when I wanted to make this) instead of our â€œGlasshouse Wateriesâ€? will also make a vast difference to how much liquid the tomatoes expire and thus effect the caramelisation, and these got a 4 star rating from everyone. Please see my rating system, and thanks for a great recipe!
This recipe looks too simple to be so good. If it hadn't been for Tebo's review, I'd have missed it (thank you Tebo). I used what I had, which was ordinary tomatoes (we had two each) and sherry, and I added a dash of balsalmic vinegar too. The tomatoes didn't caramelise for me either (perhaps because the sugar dissolved into the tomato juices very quickly) but the flavour was fantastic. JanS says these are "really nice"; I say she's too modest, these are really great!
These were terrific. I used Maderia Port and it worked well!! They did not caramelize the way I thought they should but the flavour was ther. . . and that's what counts!! Thanks JanS.