Tomato Time

Posted in Condiments on July 24th, 2007 by mei| | .

simply_delicious_tomatoes.jpgAnd TANTRUM Time.

Some a-hole keeps smoking in the bathroom and given that the ventilation ducts of the apartments in my building are all connected, I have to inhale this effing smoke every single night and wake up with a very congested and sensitive nose. Granted that I already have a bad nose and live in an apartment facing a busy (read: dusty) road, I think I have enough bad air issues to deal with. Moreover, a congested nose means that I can’t smell my food… and when something messes with my ability to taste FOOD I GET MAD!

I am so going to smoke this bastard out.

On a slightly more positive note, I’ve been eating out quite a bit these days. The roster of eats includes a (disappointing) Japanese restaurant somewhere in an alley off Dunhua South (the place just looks fancy but once you have sushi by the famous Tsukiji fish market in Tokyo at 6am there’s really no turning back), a (very disappointing) Thai restaurant near Liuchangli MRT station run by Thai proprietors (ordering in Thai didn’t get my food tasting any more authentic than the usual bastardized fodder…and for the love of The King how can you proprietors say that yellow curry IS the Masaman curry that I wanted?! And the chicken in that that yellow-ish curry was waaay too tough.), a very good Laksa hole-in-the-wall (will go back!), a wholesome Sri Lankan curry place (taste-wise just so-so IMHO), Ayam Goreng (fried chicken) at my favorite Indonesian restaurant in town and a surprisingly good scrambled egg/spinach/feta foccacia sammich at Salt & Peanuts, a cafe in the Shida area.
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I’ve also been cooking my fair share - delicious grilled miso eggplant, mint cous cous, roasted bell pepper and walnut pesto with tortellini… Well, what does any of this have to do with the oven dried tomato photo posted above?

Nothing.

I was just reading FatFree Vegan Kitchen’s latest post and this reminded me to post up my own photos of oven roasted tomatoes. I lurve oven roasted tomatoes. I really do. Halve some tomatoes, rub them with olive oil, place in a pan cut side up, sprinkle with salt and pepper (cut side up) and slow roast in an oven at low temperature (say, 100 degrees C - this really varies and you should adjust cooking time accordingly but I personally find that caramelizing works best a lower temperature and longer periods of roasting time. I usually roast my tomatoes until I get a jammy preserve-like consistency) and there you go… the most delicious tomatoes ever!

There. I feel better already.

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