If you've got tomatoes that are a lil past the point of delish.
philosophy anyway. When the Raleigh chef finds herself with tomatoes that looked a lot better than they taste or that taste great but have loads of blemishes, she makes quick work of them on a box grater, then briefly sautés the pulpy mess to create a sauce that tastes unmistakably of summer. “It’s about falling in love with that middle ground between raw and cooked tomatoes,” she explains.
Less-than farmers’ market tomatoes don’t have to be a summer bummer—we like to think of them as an opportunity. Here are three more ways we like to make the most of ones that aren’t slice-and-serve-with-olive-oil-and-flaky-salt delicious:Halve them, arrange them on a wire rack set inside a sheet pan, and park them in a 200° oven overnight for DIY dried tomatoes.
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