:max_bytes(150000):strip_icc()/daniel-gritzer-095af850d50f4cd593487117353243fd.jpg){kind=small}
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__09__20160812-bruschetta-vicky-wasik-2-1d87d98f847b4bd7917c89cf5cdfd2bd.jpg)
为什么它的工作原理
- Oven-roasting番茄增加味道和质地。
最好的方法之一将过季的新鲜和罐装番茄变成大是slow-roast低烤箱,直到他们的多余的水分蒸发,味道强烈而集中。使用它们的或整个锅酱汁,香醋,三明治,快速的面食,bean或谷物沙拉等等。
配方的事实
开云体育波胆
- 2 (28-ounce;794克)罐去皮整番茄、干涸,减半,播种,或约15整个新鲜的西红柿,去皮减半,播种(见注)
- 粗盐
- 初榨橄榄油,毛毛雨
- 少许新鲜的草本植物,如迷迭香和百里香(可选)
方向
预热烤箱至300°F (150°C)。线与羊皮纸边的烤盘。安排西红柿准备烤盘在一个层,用盐调味,用橄榄油和细雨。散射药草之上,如果使用。转移到烤箱和库克直到多余的汁蒸发和西红柿看起来稍微干内外表但仍然潮湿,1到2个小时。丢弃草药,如果必要的。
特种设备
有框的烤盘
笔记
oven-roasting后罐装西红柿会更强烈的香味,因为他们往往是比过季新鲜番茄成熟,但他们也会出来因为罐装过程预煮他们柔软。炉烤鸡新鲜西红柿更好地保持其形状,使他们特别好,如果你想让他们在较大的块;你可以选择保持新鲜的皮和种子完好无损的生产更为诱人的烤的结果,这是有用的,如果你离开他们。
:strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__09__20160812-bruschetta-vicky-wasik-2-5517caa9ca1f429299435772ae535402.jpg)
:strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__08__20160812-bruschetta-vicky-wasik-26-c6dd43e0bed646c0ac031d3bc8d6feb3.jpg)
:strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__11__20151110-sweet-potato-casserole-vicky-wasik-9-d3217975f4d44b788b2cd3675e228626.jpg)
:strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__11__20141107-mashed-sweet-potatoes-food-lab-thanksgiving-08-f5a30257e95a480fad75061e13cab74d.jpg)
:strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__08__20140818-tomato-sauce-vicky-wasik-3-5a82a74045764203a01410754b129601.jpg)
:strip_icc()/20220303-aloo-gobi-vicky-wasik-35-c9afccd574534761886e5964f34586e1.jpg)
:strip_icc()/beauties-1-ac50c9ac5a6a4a46b796ff4414cf2442.jpg)
:strip_icc()/20211201-crispy-roasted-potatoes-vicky-wasik-45-d75608ce325e4ffbab665084eba642c8.jpg)
:strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__11__20141106-thanksgiving-turkey-spatchcock-butterfly-herb-rubbed-08-4e2309ff9a374ada8e2cdbaebcf0ceb6.jpg)
:strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__12__20131218-leg-of-lamb-food-lab-23-d46a32d52e074b0a8e76217cd937e16e.jpg)
:strip_icc()/20211115-Roasted-Delicata-Squash-Jillian-Atkinson_Hero_2-75439dbcb9cd477ea26019e1779c6584.jpg)
:strip_icc()/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe-step-09-05ad7578f9d34a5092086ae959bea8a7.jpg)
:strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__10__20131026-new-potatoes-roasted-crispy-thanksgiving-edit-3b8ed267059b4baf8b0dd80527d54588.jpg)
:strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__10__ultra-crispy-roast-potatoes-28189eb8fffd485c9047962b1f9e7606.jpg)
:strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__07__20180711-tomato-spread-vicky-wasik-19--395eef52ff09490884c6bf160b3cf736.jpg)
:strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__10__20131208-roasted-vegetable-food-lab-mushrooms-edit-a3b87b59f7894387851cb935474a7305.jpg)