Call me a contrarian, but I would not add the roasted cherry tomatoes. Although I do not doubt that they are quite delicious, I fear that their goodness would be lost in this bread. Roasted cherry tomatoes simply don’t have the deep, intense flavor of dried tomatoes.
Instead, I would add a couple tablespoons of oil to the dough, and perhaps a tablespoon or two of coarsely chopped rosemary or thyme. - and would save those luscious roasted cherry tomatoes to serve atop the bread once baked, where their lovely flavor can be enjoyed to the fullest. ;o)
Thanks. I have found that after 2 to 3 hours of slow roasting with good oil, seasonings, and some red pepper flakes that they actually are pretty intense. Not exactly the same as sun dried, I agree. I will be the contrarian and give the roasted ones a try.
Okay, I understand. Let us know how it turns out, please. (This makes me want to slow roast some cherry tomatoes of my own . . . . I'm picking about a quart per day from my single, decidedly indeterminate plant, Sounds like a great use for them.). ;o)
/45fdeb7e-c711-491b-bff4-afdb1f15e6f2--theperfectloaf-sun-dried-tomato-5.jpg)
7 Comments
Roasted cherry tomatoes simply don’t have the deep, intense flavor of dried tomatoes.
Instead, I would add a couple tablespoons of oil to the dough, and perhaps a tablespoon or two of coarsely chopped rosemary or thyme. - and would save those luscious roasted cherry tomatoes to serve atop the bread once baked, where their lovely flavor can be enjoyed to the fullest. ;o)